Paula Deen Squash Dressing Recipe: Southern-Style Creamy Condiment

This Southern-style dressing brings Paula Deen’s signature richness to your table with a velvety, creamy texture that elevates any meal.

Simple ingredients come together to create a smooth, tangy condiment perfect for drizzling over salads, vegetables, or even as a sandwich spread.

The secret lies in balancing sweet and savory notes, just like the classic Southern recipes we know and love.

Make a batch ahead—it keeps well in the fridge for up to a week, ready to add a touch of comfort to your favorite dishes.

Ingredients for Squash Dressing Recipe Paula Deen

Nine simple ingredients blend into a rich, velvety dressing with Southern charm.

The squash is everything here—use fresh yellow squash (not zucchini, it’s too watery). Cook it down until tender, then let it cool completely before blending. For the mayo and sour cream, Duke’s or Hellmann’s give that classic Southern richness. Most grocery stores carry these, but if you’re near a Publix, their store brand is solid too.

No yellow squash? Butternut squash puree at one-to-one ratio works in a pinch (just reduce sugar by half). Swap sour cream for Greek yogurt if you’re watching fat. The Worcestershire adds depth—vegetarian versions exist if needed. And if you’re out of mustard, a pinch of dry mustard powder (about one-third the amount) does the trick.

This keeps 5-7 days in the fridge—stir before using, as it thickens over time. Freezing isn’t ideal (separation risk), but it’s fine for up to 1 month if you whisk it well after thawing. Always store in a glass jar for best texture.

Step-by-Step Instructions for Squash Dressing

This Southern-style dressing comes together quickly once you prepare the base ingredients.

Step 1: Prepare and Cook the Yellow Squash

Begin by thoroughly washing and trimming the 2 cups Yellow Squash. Cut it into uniform chunks to ensure even cooking. I prefer steaming the squash for about 8-10 minutes until it becomes fork-tender—this preserves its delicate flavor better than boiling.

Once cooked, drain well and let it cool completely. Mash the squash with a potato masher or fork until smooth with some small lumps remaining for texture. Proper cooling prevents the dressing from becoming runny when combined with other ingredients.

Step 2: Mix Wet Ingredients for Creamy Base

In a large mixing bowl, combine the 1 cup Mayonnaise and 0.5 cup Sour Cream. These full-fat ingredients create that signature rich texture we’re after. Whisk them together until completely smooth and homogeneous—no streaks should remain.

Add the mashed yellow squash to this mixture. Stir gently but thoroughly to incorporate, ensuring the squash is evenly distributed throughout the creamy base. The consistency should be thick but still pourable at this stage.

Step 3: Incorporate Aromatics and Seasonings

Fold in the 0.25 cup Onion, ensuring it’s finely diced as specified. The onion adds subtle sharpness that balances the richness. Next, add the 2 tbsp White Sugar, 1 tbsp Yellow Mustard, and 1 tbsp Apple Cider Vinegar.

These ingredients work in harmony—the sugar provides sweetness, the mustard adds tang, and the vinegar brightens all the flavors. Stir until everything is fully combined and the color appears uniform.

Step 4: Finish with Umami Depth and Final Seasoning

Add the 1 tsp Worcestershire Sauce to introduce that essential umami complexity. This small amount makes a noticeable difference in the depth of flavor. Stir well to distribute evenly throughout the mixture.

Finally, season with the 0.5 tsp Salt and 0.25 tsp Black Pepper. Taste and adjust if needed—remember the Worcestershire already contains some salt. The finished dressing should have a balanced, slightly sweet flavor with a creamy texture that clings to the spoon.

Step 5: Chill and Allow Flavors to Meld

Transfer the dressing to an airtight container and refrigerate for at least 2 hours. This chilling time is crucial—it allows the flavors to develop and the texture to thicken properly.

Before serving, give it a good stir. The dressing will keep in the refrigerator for up to 5 days, though it’s best enjoyed fresh when the flavors are most vibrant. Serve chilled over salads, as a dip for vegetables, or as a spread for sandwiches.

Wine and Beer Pairings for This squash dressing recipe paula deen

White Wine Pairs

A crisp Sauvignon Blanc from New Zealand cuts through the richness beautifully. Its bright acidity and citrus notes balance the dressing’s creamy texture. I find Kim Crawford offers excellent value at $15-20. 🍷

Red Wine Options

For red lovers, a lightly chilled Pinot Noir from Oregon works surprisingly well. The Eyrie Vineyards version has earthy notes that complement the squash without overwhelming it. Serve at 55-60°F for best results.

Beer Pairings

A wheat beer like Blue Moon with its subtle orange notes harmonizes with the dressing’s sweetness. The effervescence cleanses your palate between bites. I always keep a six-pack on hand for summer meals. 🍺

Craft Beer Alternatives

For more depth, try a Kolsch such as Reissdorf Kolsch from Germany. Its clean, slightly fruity profile won’t compete with the delicate squash flavors. Serve in a pilsner glass at 45°F.

Non-Alcoholic Choices

Sparkling apple cider from Martinelli’s offers the same crisp acidity as wine. The bubbles mimic beer’s mouthfeel. I love serving this to guests who prefer non-alcoholic options.

Frequently Asked Questions