Yield: 4 Servings
Measure | Ingredient |
---|---|
1 medium | Acorn squash |
3 tablespoons | Butter (divided use) |
12 slices | Stale white bread, |
\N \N | Ends trimmed |
1 \N | (8x8-inch) pan of cooked |
\N \N | Corn bread |
2 \N | Red or green delicious |
\N \N | Apples, peeled, |
\N \N | And chopped |
1 medium | Onion |
3 \N | Stalks celery, strings |
\N \N | Removed, and |
\N \N | Cut in %-inch dices |
1½ teaspoon | Thyme |
1 tablespoon | Sage |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
2 \N | Eggs, beaten |
2¾ cup | Low~sodium chicken broth |
\N \N | 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