Acorn squash corn bread dressing

Yield: 4 Servings

Measure Ingredient
1 medium Acorn squash
3 tablespoons Butter (divided use)
12 slices Stale white bread,
Ends trimmed
1 (8x8-inch) pan of cooked
Corn bread
2 Red or green delicious
Apples, peeled,
And chopped
1 medium Onion
3 Stalks celery, strings
Removed, and
Cut in %-inch dices
1½ teaspoon Thyme
1 tablespoon Sage
1 teaspoon Salt
¼ teaspoon Pepper
2 Eggs, beaten
2¾ cup Low~sodium chicken broth
Nonstick cooking spray

Preheat oven to 350 F. Slice acorn squash in half, dot with 1 tablespoon butter and bake for 40 minutes. Cool, remove skin, chop into ½ inch cubes. In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Mix in apples and raisins. Melt remaining butter in heavy skillet; add onions and celery. Saute until tender. Add to crumbs. Mix in thyme, sage, salt, pepper and squash. Add beaten eggs and chick- en broth.

Mix well. Spray a casserole dish with cooking spray. Spread mix- ture evenly in dish. Bake 45 minutes. Makes 12 servings.

Posted to MM-Recipes Digest V4 #185 by BobbieB1@... on Jul 18, 1997

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