Snackin’ with Sarah Sellers: Squash Cakes

I can’t believe we’re already down to 12 on American Idol. The finale will be here before you know it, but in the meantime I’m still cooking up snacks for Yahoo!’s Lyndsey Parker and her Reality Rocks blog.

The theme this week is Songs From the Year You Were Born. So I decided to make some snacks from back in the day. Tonight’s recipe is one of my all time favorite family dishes. I thought I would try something totally different and turn it into a snack. There are two VERY important things to remember when making this dish:

  1. Make sure the consistency of the cornbread stuffing mix is sticky enough to form cups.
  2. Make sure you form the cups up the sides completely or else they won’t be cups but a pile of squash when you pull them out.

If you don’t want to bother with the cups at least make the casserole…it’s to die for.

Check out tonight’s feature on Reality Rocks HERE!

24 muffins plus a small casserole (cut recipe in half for a smaller group)


  • 1 package plain cornbread stuffing mix, crushed
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 stick butter, melted
  • chicken broth (if needed)
  • 2 pounds yellow squash, cubed
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 can diced green chiles
  • 1 can cream of chicken soup
  • 1 can diced pimentos
  • 1 cup sour cream
  • 1 can sliced water chestnuts, drained
  • salt and pepper

Preheat oven to 350.

In a large zip lock bag combine the cornbread stuffing and 1 cup of the cheese. Using a rolling pin crush the mixture until the consistency is similar to bread crumbs.

Combine with the butter in a large bowl and mix until the cornbread sticks together. If the consistency isn’t sticky enough add some chicken broth a little at a time.

Spray the muffin tins with cooking spray and press the stuffing mixture into the tins to form cups.

Make sure the mixture covers the bottom and sides of each tin. Bake in the oven until golden brown, around 10 minutes. Reserve the remaining cornbread mixture for the top layer.

Boil a large pot of water over high heat and add the squash. Season with salt and pepper and cook until tender.

Drain and set aside. While the squash is cooking heat the oil in a large skillet over medium high heat. Saute the onions and green chiles until softened.

In a large bowl combine the squash, onions and remaining ingredients, including the remaining cup of cheese.

Adjust the seasoning accordingly. Spoon the mixture into the cups.

Top with the remaining cornbread mixture.

Bake in the oven until the tops are golden brown, around 20-25 minutes.

Side Note: if you’re having a large group of people this recipe will make multiple muffin tins. If you want to make a small casserole coat the bottom of a casserole dish with the cornbread stuffing, top with the squash mixture and top with the remaining cornbread stuffing. Bake in the oven for 25-30 minutes until bubbly.

Bon Appetit!

I tend to get cooking anxiety when I’m experimenting with guests…umm yeah I know that’s a major no no. But I like to use my friends as guinea pigs…

I was worried my little experiment wouldn’t work and nobody would have anything to eat so my friend had to calm me down a bit…

They turned out absolutely delicious and everyone had plenty to eat….and I didn’t have a heart attack during the process. Thanks Gregory! 🙂

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