Squash Dressing

i promise to get to good bennett posting but seriously that child is near impossible to photograph. never sits still, refuses to look at the camera. im trying real hard, but it just aint workin.

so, in order to keep the posts rollin and to give me some time to get some blog-worthy pics taken, here is a recipe to pass the time:

{also since i promised recipes a-la-jardin}

this dish is a family staple. for all of you who may or may not like yellow squash...cook this and you will {like yellow squash}.

{i did this in true pioneer woman fashion, just bc sometimes cooking pics make the food look really....pretty. i think food is pretty.}

Squash Dressing - to be served as a side dish at Thanksgiving, Christmas, or just on a wednesday night.

you will need:

1. cook cornbread by package directions {i just cooked the typical serving size they called for on the back... i had extra cornbread left over that, if youre pure country like my hubby, will be eaten with a spoon out of a tall glass of milk. if youre like me, just turn your head and pretend it isnt happening}

2. slice squash {i used 4 small-med sized ones} and cook in boiling water until tender.

3. drain said squash. ****DRAIN WELL**** my momma told me to do it, and i did, but after the end result i think the squash could have used a bit more draining. i pressed it with a spoon in a colander, then used my hands to squeeze out more water before mixing it with the other ingredients. i would also recommend using a paper towel to dab up excess moisture.

MORAL: runny squash is not nice.

4. crumble two cups of cornbread {or a little more} {and dont laugh at my skinny cornbread, all my other properly sized pans were dirty, hence, creepy thin cornbread}

5. mix cornbread, two cups drained cooked squash, one small chopped onion, one can cream of chicken soup, half a stick of melted margarine {yes i used butter. we all need some butter every now and again}, and pepper to taste.

6. pour into greased baking dish and cook at 350 degrees for 30 minutes {or until top is browned and sides are bubbly...i broiled mine on low for an additional 5 or 10 minutes to achieve this}

7. enjoy!

Squash Dressing

2 c crumbled cornbread

2 c cooked squash

1 small onion, chopped

1 can cream of chicken soup

1/2 stick margarine, melted

pepper to taste

cook cornbread according to package directions. slice and cook squash in boiling water until tender. drain all excess water from squash {drain well!}. combine all ingredients and pour into greased casserole dish. cook at 350 for 30 minutes.