Cajun Squash Dressing

6 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Beginner
5.0/5 (1)
Here is a wonderful use for your summer and fall squash. This traditional Cajun side dish combines tender yellow squash with cornbread, the holy trinity, and savory seasonings for a delicious casserole that’s perfect alongside roasted meats.

Ingredients

6 servings
  • 1/2 cup onion, chopped
  • 1/2 small green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup butter
  • 5 cups cornbread, crumbled
  • 2 cups milk
  • 1 10 oz can cream of chicken soup
  • 3 cups yellow squash, cooked
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp garlic powder (optional)
  • 1/4 cup chopped scallions (green onions)
  • 1/4 cup chopped parsley (optional)

Step-by-Step Instructions

  1. Peel, chop, and boil enough squash to make three cups, about 10-15 minutes until tender. Drain all water well.
  2. Cook cornbread or any favorite brand cornbread mix according to package directions. Let cool slightly, then crumble into 5 cups.
  3. Sauté onion, bell pepper, and celery in the butter over medium heat until softened, about 8-10 minutes. Add the crumbled cornbread and mix well.
  4. In a large bowl, mix the cornbread mixture with the cooked squash, milk, cream of chicken soup, salt, black pepper, cayenne pepper, garlic powder, scallions, and parsley, combining well.
  5. Pour into a greased 13x9x2 inch casserole dish and bake at 400°F for 50 minutes until lightly browned on top and set in the center.

Common Problems and Solutions

Q: Why is my dressing too watery?

A: Make sure to drain the boiled squash very well and let it sit in a colander for a few minutes to release excess moisture. Also ensure your cornbread is fully cooled before crumbling.

Q: Can I make this ahead?

A: Yes, you can assemble the casserole up to 24 hours ahead, cover and refrigerate. Add 10-15 minutes to the baking time if baking from cold.

Tips and Techniques

Use day-old cornbread if you have it - it will crumble better and absorb the liquid without becoming mushy. You can also prepare this dish earlier in the day and bake just before serving.

Ingredient Substitutions

  • yellow squash: zucchini or a mix of both
  • cream of chicken soup: cream of mushroom or cream of celery soup
  • butter: bacon grease or vegetable oil

Equipment Needed

  • 13x9x2 inch casserole dish
  • Large pot for boiling squash
  • Large mixing bowl
  • Skillet for sautéing vegetables

Historical Context

In Cajun Louisiana, “dressing” refers to any cornbread-based casserole, not just Thanksgiving stuffing. Squash dressing is a way to use abundant summer squash from the garden, turning it into a hearty side dish for any meal.