Paula Deen’s Squash Dressing Recipe: Southern-Style Creamy Side Dish

This Southern-style dressing transforms summer squash into a creamy, tangy condiment that elevates any meal. The blend of pureed squash, vinegar, and select seasonings creates a versatile sauce perfect for drizzling or dipping.

With a smooth texture and balanced flavors, this dressing keeps well in the fridge for up to a week. It pairs beautifully with fried foods, salads, or as a sandwich spread.

Ingredients for Squash Dressing Recipe Paula Deen

A creamy Southern dressing with summer squash, tangy vinegar, and bold seasonings for versatile use.

The squash is the foundation here. Yellow summer squash is traditional, but zucchini works too if that’s what’s available. Cook it until very tender before pureeing—this ensures a smooth texture. For the mayonnaise, Duke’s or Hellmann’s give that classic Southern richness. Sour cream adds tang; full-fat is essential for the right consistency.

Need a lighter version? Greek yogurt at half the amount can replace the sour cream. No Dijon? Yellow mustard in a pinch, though it’s milder. The apple cider vinegar is non-negotiable though—it’s what gives this dressing its signature tang. If you’re out, white vinegar plus a pinch of sugar gets you close.

This keeps beautifully in the fridge for 5-7 days. Store in an airtight container. The flavors meld and deepen over time, so making it a day ahead is ideal. Do not freeze—the texture separates.

Step-by-Step Instructions for Squash Dressing

This Southern-style method ensures a creamy, well-balanced dressing with minimal effort.

Step 1: Prepare the Yellow Summer Squash

Begin by peeling and dicing the 2 cups Yellow Summer Squash into uniform, bite-sized pieces. This ensures even cooking and a consistent texture in the final dish. Place the squash in a saucepan and cover with water.

Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 8-10 minutes until the squash is tender when pierced with a fork but not mushy. Drain thoroughly in a colander and let it cool slightly—this prevents the dressing from becoming watery.

Step 2: Combine the Creamy Base

In a large mixing bowl, whisk together the 0.5 cup Mayonnaise and 0.25 cup Sour Cream until smooth and fully integrated. The full-fat versions are essential here—they provide the rich, velvety texture that defines this dressing.

Add the 1 tsp Dijon Mustard and continue whisking. The mustard acts as an emulsifier, binding the fats and liquids together while adding a subtle depth of flavor that complements the squash beautifully.

Step 3: Incorporate the Flavor Enhancers

Measure in the 2 tbsp Apple Cider Vinegar, 1 tbsp Granulated Sugar, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Whisk until the mixture is homogeneous and the sugar has fully dissolved.

The vinegar provides a bright tang that cuts through the richness of the mayonnaise and sour cream, while the sugar balances the acidity. The garlic and onion powders add savory depth without overwhelming the delicate flavor of the squash.

Step 4: Fold in the Squash and Chill

Add the cooked, drained Yellow Summer Squash to the creamy mixture. Gently fold everything together with a spatula, ensuring the squash is evenly coated without breaking it apart. The dressing should be thick but still pourable.

Cover the bowl and refrigerate for at least 2 hours. This chilling time allows the flavors to meld and the dressing to thicken slightly. For the best results, prepare it a day in advance—the flavors develop even further overnight.

Step 5: Adjust and Serve

Before serving, give the dressing a good stir. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of Apple Cider Vinegar to suit your preference. The squash should be tender, and the dressing should cling to it lightly.

Serve chilled as a side dish or a topping for greens. The creamy texture and balanced flavors make it a versatile addition to any Southern-inspired meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Essential Equipment for Great squash dressing recipe paula deen

Mixing Bowls

A large, sturdy mixing bowl is essential for combining all your ingredients. I recommend a stainless steel bowl with a non-slip base—it won’t react with the vinegar and stays put while whisking. A 3-quart capacity gives enough room for everything.

Whisk

Invest in a good-quality whisk to emulsify the mayonnaise and sour cream smoothly. A balloon whisk with a comfortable grip works best for this task. The thin wires help blend the ingredients without overworking them.

Saucepan

Use a 2-quart saucepan for cooking the squash. I prefer heavy-bottomed options like All-Clad to prevent hot spots. Nonstick surfaces make cleanup easier, but stainless steel is more durable for long-term use.

Colander

A fine-mesh colander is perfect for draining the cooked squash thoroughly. This prevents excess water from thinning out your dressing. I like the OXO Good Grips model—it’s sturdy and has a comfortable handle.

Measuring Tools

Accurate measurements matter for the perfect balance of flavors. I use a set of stainless steel measuring spoons and a 1-cup liquid measuring cup for the vinegar. A dry measuring cup set works for the sugar and powders. 💡

Storage Containers

For storing the finished dressing, airtight containers are key. I prefer glass mason jars or BPA-free plastic containers with locking lids. They keep the dressing fresh and prevent fridge odors from seeping in.

Frequently Asked Questions