Cookin with The Columns: Great for summertime bounty
Last week, Linda Culpepper called me to say that she had tried the recipe I printed a couple of weeks ago for Spinach Stuffed Squash and that it was really good. In fact, she even sent me the leftovers because I never had tried it (Meg had given me the recipe to put in the paper).
She also told me that one of her favorite squash recipes was Squash Dressing so she sent me that recipe so I could share it with all of you. She says it tastes like chicken and dressing. So if you like squash, save this recipe because in a couple of weeks everybody’s garden will be overloaded with squash!
3 cups cooked squash
3 cups cornbread
1 stick margarine
1 can cream of chicken soup
Sage or poultry seasoning to taste
Cook squash, onion & butter until tender, keeping the liquid. Add cornbread, soup and poultry seasoning. Mix well. Add eggs. Bake at 350 degrees for 45 minutes-1 hour until brown.