Cornbread With Squash Recipes

SQUASH CORNBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
• Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

SQUASH CORNBREAD

Steps:

• Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,

NANA'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
• Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
• In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

SQUASH AND CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Generously grease an 8x8 square baking dish.
• In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
• Add the remaining ingredients except butter. Stir gently to combine.
• Pour into prepared dish. Dot the top with butter.
• Bake 1 hour or until golden brown.
• Remove from the oven and cool slightly.

CORNBREAD SQUASH DRESSING

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, melt butter over medium heat. Add onion, celery and green pepper; saute until tender, about 3 to 4 minutes.
• Add garlic and cook another minute. Add squash, cook and stir for 2 minutes.
• Stir in cream soup, until heated through and remove from heat.
• Add cornbread crumbs and seasonings; mix well.
• Stir in eggs and transfer to a greased 11 x 7-inch baking dish.
• Bake, uncovered for about 55 to 60 minutes, or until lightly browned on top. Actual time will depend on your oven.

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.

SQUASH CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees. Sauté yellow squash, onion and minced garlic over medium heat until tender.
• In a separate bowl, combine stuffing mix, soup, sour cream and green chilies. Fold in squash mixture, top with cheese.
• Pour into a 2 quart greased pan and cook on 350 for 20-25 minutes.

BUTTERNUT SQUASH CORNBREAD

Steps:

• Combine corn meal, flour, baking powder, spices & salt.
• Cream butter, add sugar & beat until light.
• Add eggs, lemon juice, squash and milk until combined.
• Gradually add dry ingredient until well combined.
• Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
• If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

VEGETARIAN STUFFED ACORN SQUASH RECIPE WITH CORNBREAD STUFFING

Steps:

• Gather the ingredients and preheat oven to 400 F.
• Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.
• In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.
• Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
• In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.
• Place on baking sheet and cover each squash with foil.
• Bake for 40 to 45 minutes, or until squash is soft.
• Serve with vegetarian gravy if desired and enjoy!