Best Squash Dressing Recipes

GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING

Steps:

• Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
• Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

ROASTED BUTTERNUT SQUASH SALAD AND KALE SUMMER ROLLS WITH FETA CHEESE AND AVOCADO GREEN GODDESS DRESSING

Steps:

• For the squash: Preheat the oven to 450 degrees F. Place the squash in a mixing bowl and drizzle with olive oil. Sprinkle with the chile flakes and a good amount of salt. Place on a parchment-lined baking tray and roast until golden brown, about 10 minutes. Remove and refrigerate until needed.
• For the dressing: Combine the anchovies, avocado, garlic, parsley, scallions, cilantro and 1/8 cup water in food processor or blender and puree. Add the mayo, chile juice, lemon juice and salt and puree again until combined. This can be done the day before.
• For the kale salad: Place the kale into a mixing bowl with 2 tablespoons of the dressing and squeeze lightly with your hands to soften the tough leaves. Add the arugula, feta, half the pumpkin seeds and half the pomegranate seeds and taste for seasoning, adding salt if needed.
• To serve: Fill a mixing bowl with warm water and soak 1 piece of rice paper until pliable, but not entirely soft (10 to 15 seconds). Lay it flat on a clean work surface, ensuring that it sticks to the surface. Continue until you have 4 to 6 wrappers stuck to the surface.
• Place a strip of roasted butternut squash across each wrapper, 2 inches from the bottom of each wrapper. On top of the strips, lay some of the dressed kale salad, using your hands to form a log-shaped pile. Fold the bottom edge of the wrapper up and the sides in against the filling. Roll up to the top edge, pulling back to tighten the roll as you make them (this is the reason you want the wrapper actually stuck to the surface, it will allow you to get more tension while rolling). Place a damp towel over the rolls (this will keep them moist and soft) and repeat until you have 16 rolls made. These can be assembled up to 1 hour before the guests arrive.
• Slice the rolls into 3 to 4 pieces so that they look like sushi and arrange on a serving platter. Sprinkle with the remaining pumpkin seeds and pomegranate seeds and serve with a ramekin of the avocado green goddess dressing as a dipping sauce.

SQUASH DRESSING

Steps:

• Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. , Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

SQUASH DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
• Place the squash into a saucepan with about 1 cup of water, cover, and cook over medium-low heat until soft, about 15 minutes; drain, saving about 3/4 cup of the squash cooking liquid, and set aside. Break the cornbread apart into chunks, place into a large bowl, and chop up with a dinner knife until crumbled.
• Melt the butter in a skillet over medium heat, and cook the onion, green bell pepper, and celery until soft, about 10 minutes, stirring often. Mix the cream of chicken soup and eggs together in a bowl; mix in the pan-fried vegetables, and season to taste with salt and black pepper. Stir the soup mixture into the cornbread. Gently stir in the cooked squash, and lightly mix in enough of the reserved squash cooking liquid to give the dressing the consistency of cooked oatmeal (slightly soupy). Stir in the cubed cheese food. Turn the dressing into the prepared baking dish.
• Bake in the preheated oven until set and lightly browned, about 1 hour; let stand 10 to 15 minutes before serving.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

Steps:

• Preheat oven to 450°F.
• Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
• While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
• When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
• Divide salad among 6 salad plates and sprinkle with remaining almonds.

YELLOW SQUASH DRESSING

Steps:

• Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
• Bake 30 minutes in the preheated oven, or until lightly browned.

TEX MEX SHRIMP AND SQUASH GRAIN BOWL WITH AVOCADO DRESSING

Steps:

• For the squash: Prepare the quinoa according to the package instructions. Set aside.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes.
• For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container.
• For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes.
• Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes.
• Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat.
• Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.

SQUASH CORNBREAD DRESSING

Steps:

• Mix all ingredients together.
• Pour into greased baking dish.
• Bake at 350 for 30- 40 minutes.
• If you like, you can put grated cheese on top.

SOUTHERN CORNBREAD DRESSING IN ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.
• Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.
• In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.
• Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).
• Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.
• Generously brush insides of squash with melted butter.
• Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.
• Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.

BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING

Steps:

• In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
• Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

HARVEST SALAD WITH FIG, SQUASH, AND MAPLE DIJON DRESSING

Steps:

• Preheat the oven to 400 degrees. On a rimmed baking sheet, toss the squash with the olive oil, salt, pepper, ginger, and nutmeg. Bake for 15 minutes. Set aside until needed. While the squash is cooking, add the hazelnuts to a small baking sheet and roast at 400 for 10 minutes. When they are done, put them in a kitchen towel and roll them around against each other until all or most of the skins fall off. Cut each hazelnut in half (or leave whole if you don't mind a bigger crunch). While the squash and hazelnuts are cooling, prepare the dressing (recipe below). To assemble, layer the following on each plate: 1 1/2 cups arugula, 1/4 cup squash, 6 fig halves, 1/8 cup hazelnuts, and 1/4 cup micro greens. Spoon dressing over the top and top with some freshly ground black pepper.

#1 SQUASH DRESSING

Steps:

• Mix all together.
• Put in 2 quart casserole dish.
• Bake for 30 minutes at 350°F.
• Enjoy!

GRILLED ZUCCHINI/SUMMER SQUASH SALAD W/ BASIL-PARMESAN DRESSING

Steps:

• Prepare barbecue to medium heat.
• Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil.
• Sprinkle with salt and pepper.
• Grill vegetables until tender and brown, turning occasionally, about 10 minutes.
• Transfer to plate and cool.
• Cut vegetables diagonally into 1-inch-wide pieces.
• Place in large bowl.
• Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons olive oil and toss to blend.
• Season to taste with salt and pepper and serve.

RAW BUTTERNUT SQUASH SALAD WITH CRANBERRY DRESSING

Steps:

• Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.
• Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

SPICY SQUASH SALAD WITH GINGER-LIME DRESSING

Steps:

• Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes.
• Whisk oil, chiles, and ginger into shallot mixture.
• Toss squash with 1/2 cup dressing and herbs. Season with salt. Toss lettuces with 2 to 3 tablespoons dressing; season with salt. Arrange squashes and lettuces on plates. Serve, topped with more herbs and drizzled with remaining dressing.

YELLOW SQUASH DRESSING

Steps:

• Bake cornbread according to package directions; cool on a wire rack.
• Crumble and set aside.
• Combine squash and water in a large saucepan, and bring to a boil.
• Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
• Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
• Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
• Bake at 350 degrees for 40 minutes or until thoroughly heated.

ROASTED BUTTERNUT SQUASH, SPINACH AND LEEK SALAD WITH MAPLE SYPUP DRESSING

Steps:

• Directions Preheat the oven to 400°F Toss the squash cubes on a baking sheet with olive oil and salt. Roast 25 minutes, until tender, tossing every 10 minutes or so. Remove the squash from the oven and allow to cool fully. Spread the pecans out on another baking sheet and toast in the oven for 5 minutes. Remove the green tops and bottom root from the leek. Cut the remaining portion of the leek in half lengthwise and rinse under cold water to wash away any grit inside the leek. Cut each half in half crosswise, then thinly cut vertically to create leek matchsticks. Make the dressing by shaking together all the dressing ingredients in a scalable container or whisk together in a bowl. Toss the spinach with the dressing, divide the spinach between serving plates, and top with the squash pieces. Scatter the leek matchsticks around the salad, then finish with the toasted pecans.

SQUASH DRESSING

Steps:

• 1. Preheat oven to 400. Saute onions and bell peppers in butter, stir in milk, both soups and cornbread. Stir squash into mixture. Add Tony's. Pour mixture into a 9x13 baking dish and bake for 30-35 minutes or until golden brown.

ROASTED ONION, BUTTERNUT SQUASH, & FIG SALAD WITH MAPLE-MUSTARD BALSAMIC DRESSING RECIPE - (4.3/5)

Steps:

• SALAD Preheat oven to 400°F. Toss squash and onion with olive oil or avocado oil, salt, and pepper. Roast for 35 minutes. Meanwhile, prepare remaining components. DRESSING Whisk together all ingredients in a small bowl or shake together in a glass jar. Set aside until ready to use. ASSEMBLY In a large bowl, toss the greens with ¾ of the dressing. Divide evenly between 4 bowls or present this in one large salad bowl. Top with roasted squash, onions, walnuts, goat cheese, and figs. Drizzle each bowl with remaining dressing. Serve immediately.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

Steps:

• Preheat oven to 450°F.
• Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
• While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
• When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
• Divide salad among 6 salad plates and sprinkle with remaining almonds.