Squash Dressing

by Annie Cox

This recipe from my mother-in-law is more than 55 years old. She lived on a farm and had plenty of vegetables, so she decided to use her yellow squash. My family loves it, and it is very easy to make. Sometimes I make it a week ahead and put it in the freezer.

Recipe

3 large yellow squash, diced
1 small onion, diced
3 tablespoons butter
1 teaspoon salt
Dash of pepper
2 cups cornbread crumbs
3 eggs, beaten
2 tablespoons sage
Shredded Parmesan or Colby cheese

Preheat oven to 350 degrees. In a saucepan, saute onion in one tablespoon butter. Add the rest of the butter, squash, salt, pepper, and enough water to cover and cook until squash is tender. Mix squash mixture with cornbread, eggs, and sage. Grease a 9-by-12-inch pan. Pour dressing in pan and sprinkle cheese on top. Bake about 25 to 30 minutes.

first appeared: 12/9/2001