Sunday, August 25, 2013

Squash Dressing

Squash Dressing is a summer staple of southern cuisine.  I always found the mushroom soup laden version of my youth a bit lackluster, so I looked for ways to improve the taste while updating it to be both gluten and dairy free.

-You'll need-

2 yellow squash/zucchini
1-2 stalks of celery
1/2 small sweet (Vidalia) onion
2 cloves garlic
1 cup mushrooms
2 tablespoons Earth Balance
Olive Oil
Fresh Sage, Rosemary, Thyme
Salt and Pepper to taste

1/2 pan (or 6 muffins) of Cornbread 
(I use Hodgson Mill cornbread mix made with unsweetened original almond milk)
1-2 cups of Vegetable Broth (make sure it is gluten free)
1/4 cup Vegan Sour Cream


Chop your squash into quarters and then slice.  Steam with a bit of water in a large lidded skillet until just tender.  Remove the squash and discard the water.

Add the Earth Balance to the skillet and melt over medium to medium-high heat.  Diced onions, celery, garlic, and sliced mushrooms go into the skillet now.  Saute until soft, adding olive oil if needed.  Chop up the fresh herbs--a few teaspoons worth total, to taste, and add to the vegetables.  Add the squash back in, followed by a cup of vegetable broth, and the vegan sour cream.  A few cranks of fresh black pepper and sea salt are great now too.

After heating this mixture a while, slowly crumble in the cornbread while stirring everything together.  Add more broth if needed.

Grease your pan--I use a large loaf pan but an 8x8 or casserole dish will work as well.  Pour in the mixture, spread evenly, and put in an oven that's been preheated to 350.  Bake for 30-40 minutes or until browned.

Serve with other freshly cooked garden-fresh vegetables or a nice salad.

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