I received a ton of squash in my CSA box last week and there’s only one squash dish I could think of that would be suitable. My husband’s Granny makes the most unbelievable cornbread squash stuffing. I made a huge pan of it and I could smell Thanksgiving around the corner! This dish does take a little extra work (well more than my usual recipes) but totally worth it. I use my gluten free cornbread recipe to make this a gluten free dish. Cornbread squash stuffing is great way to use a lot of squash but don’t try this recipe if you are afraid of butter. But if you are afraid of butter, I challenge you to use real butter made from cows on pasture eating grass under the sunshine and read this article on why Butter is Better.
I adapted Granny’s recipe since I refuse to buy canned soup, plus I used way more squash which was an accident because I misread her recipe but it worked! Here’s my version of it. Bon appetite!
Ingredients
- 5 cups crumbled corn bread (1 cornbread recipe)
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 stick real butter, melted
- 1/2 cup-1cup whole milk (depends on how moist you want your stuffing and how moist your cornbread is)
- 3/4 cup of chicken broth
- 1/4 cup of cream (or milk will do)
- 5 cups yellow squash chopped, cooked and drained
- 1.5 tsp. salt
- 1/2 tsp. pepper
Instructions
- Bake one recipe of cornbread...this this will equal about 5 cups.
- Crumble cooled cornbread into a large mixing bowl.
- Simmer chopped squash in some butter until tender and drain in a collander.
- Saute' onion and celery in butter until tender and add to crumbled cornbread.
- Stir in milk, broth and cream, well drained sqush, melted butter, salt and pepper and mix.
- Pour into a 9"x 13" baking dish.
- This mixture can be refrigerated, if assembled ahead of time. Bake 45 - 50 minutes at 400 degrees. The top will be brown and crunchy and the inside will be very moist and buttery.
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