Cornbread squash dressing is a holiday staple in nearly every Southern mother’s kitchen. The origin of this recipe is unknown to me. Every mom’s version is a little different. In our experience, they’re all pretty darn good.

Our version is no exception. We enjoy it during the holidays. We also make it all summer long, until yellow squash is no longer in season.

Where This Squash Dressing Recipe Came From

We first learned this recipe from my wife mom, she got it who knows where. That’s how most family recipes travel.

We’ve updated it for our Texas taste buds. We added poblano peppers because we enjoy the mild heat they provide. We also added another half cup of cheese. You’re welcome.

Make Your Cornbread Ahead of Time

For ease, bake your cornbread the day before. Early that morning works too. Cooled cornbread crumbles better and soaks up the other ingredients without turning mushy.

Use your favorite recipe or mix. We use Pamela’s Cornbread & Muffin Mix almost exclusively now. It’s whole grain, gluten-free, dairy-free, and a verified non-GMO food. We don’t eat it for all that. We eat it because it tastes good, and it’s super easy.

What You’ll Need

Equipment:

• Skillet
• Large bowl
• Knife or cleaver
• Cutting board
• Large spoon
• Cheese grater
• Measuring cups and spoons
• 9 x 9″ casserole pan

Cornbread Squash Dressing Ingredients

• 2 to 3 cups diced, cooked yellow squash, well drained
• 3 to 4 cups cornbread (we recommend Pamela’s if you’re using a mix)
• Olive oil
• 1/2 cup diced onion
• 1/2 cup diced poblano pepper (about 1 medium pepper)
• 1/2 cup diced celery
• 1 tablespoon sugar (optional, only if your cornbread has no sugar)
• 1 large egg
• 1 can cream of mushroom soup (or any “cream of” soup)
• 1/2 cup melted butter
• 1 1/2 cups grated cheddar cheese, divided
• 1 teaspoon sage
• 1/2 teaspoon thyme
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• Pinch of pepper

How to Make Cornbread Squash Dressing

1. Preheat the oven. Set it to 350°F.
2. Sauté the vegetables. Heat the olive oil in the skillet. Cook the onion, poblano, and celery until soft and translucent. Set them aside to cool.
3. Crumble the cornbread. Crumble 3 cups of cornbread into your large bowl. Reserve the last cup in case the mixture is too moist, as we did in the video.
4. Combine. Add the cooled vegetables and the squash. Stir to combine.
5. Add the binders and herbs. Stir in the egg, soup, and melted butter. Add the sage, thyme, poultry seasoning, salt, and pepper. Mix in extra cornbread if needed.
6. Add the cheese. Stir in 1 cup of the cheddar.
7. Pour and bake. Pour the mixture into a 9 x 9″ casserole pan. Bake at 350°F for 30 minutes, or until bubbly.
8. Top with cheese. Add the remaining cheddar during the last 10 minutes of baking.

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.

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.

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.

Add 1 cup of the cheese and mix together…

pour into a 9 x 9” casserole pan.

Bake in a 9 x 9” pan at 350 degrees for 30-minutes or until bubbly.

Add the remaining cheddar cheese to top during the last 10-minutes of baking.

Let it rest a few minutes before serving. Enjoy.

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Tips for the Best Squash Dressing

• Drain the squash well. Extra water is the main cause of soggy dressing. Press the cooked squash gently in a colander before you measure it.
• Judge the moisture. The mixture should be moist but scoopable. If it looks wet, add the reserved cornbread a little at a time.
• Adjust the heat. Poblanos are mild. Seed them for less heat, or leave a few seeds in for a little more kick.
• Swap the soup. Cream of chicken or cream of celery works in place of cream of mushroom.

Make-Ahead, Storage, and Reheating

This dish is a lifesaver on a busy holiday. You can assemble it the day before. Cover the pan and refrigerate it. Add a few minutes to the baking time, since it will start cold.

Refrigerate leftovers in an airtight container for up to four days. Reheat them in a 350°F oven until warm throughout. You can also freeze the baked dressing for up to two months. Thaw it overnight in the refrigerator first.

Serving Ideas for Thanksgiving and Christmas

This dressing earns a spot next to roast turkey, baked ham, or smoked brisket. It pairs well with gravy, cranberry sauce, and green beans. In summer, it works as a hearty side with grilled chicken or pork chops.

Frequently Asked Questions

Is this dressing or stuffing?
In the South, we call it dressing. It bakes in a pan instead of inside the bird. The name changes by family and region. The flavor is what matters.

Can I use frozen squash?
Yes. Thaw it completely and drain it well before you measure. Frozen squash holds extra water.

Can I make it gluten-free?
Yes. Use a gluten-free cornbread mix, such as Pamela’s. Check that your canned soup is gluten-free too, since many aren’t.

Can I skip the poblano?
Yes. Use diced green bell pepper for a milder flavor. We like the gentle heat of the poblano, though.

Make It Your Own

Every mother’s recipe is a little different, and yours should be too. Try this cornbread squash dressing once. Then tweak it to suit your family’s table. Let us know in the comments how yours turns out.