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Annessa Brady
By Annessa Brady

Cornbread Squash Dressing

7 steps
Prep:40minCook:30min
Cornbread squash dressing, a southern holiday staple with sautéed onion, poblano, celery, spices and cheddar cheese is pure comfort food for family and friends.
Updated at: Thu, 17 Aug 2023 02:43:35 GMT

Nutrition balance score

Unbalanced
Glycemic Index
49
Low
Glycemic Load
17
Moderate

Nutrition per serving

Calories405.2 kcal (20%)
Total Fat24.9 g (36%)
Carbs35.8 g (14%)
Sugars3.2 g (4%)
Protein10.6 g (21%)
Sodium975.5 mg (49%)
Fiber1 g (3%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 350
Step 2
Heat the olive oil in the skillet and sauté the onion, poblano and celery until they are soft and translucent then set aside to cool.
Step 3
To your large bowl, crumble 3-cups of cornbread. Reserve the last cup to add later if needed, as we did in the video, if the mixture is too moist.
Step 4
Add the onion, poblano, celery mixture and the squash and stir to combine. Stir in the egg, soup and butter then add the herbs and additional cornbread if necessary.
Step 5
Add 1 cup of the cheese and mix together, pour mixture into a 9 x 9” casserole pan.
Step 6
Bake in a 9 x 9” pan at 350 degrees for 30-minutes or until bubbly.
Step 7
Add the remaining cheddar cheese to top during the last 10-minutes of baking. Enjoy.
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