Acorn squash corn bread dressing
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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