Name: Acorn Squash Corn Bread Dressing
Ingredients: 1 md Acorn squash; 3 tb Butter (divided use); 12 sl Stale white bread,; Ends trimmed; 1 (8x8-inch) pan of cooked; Corn bread; 2 Red or green delicious; Apples, peeled,; And chopped; 1 md Onion; 3 Stalks celery, strings; Removed, and; Cut in %-inch dices; 1 1/2 ts Thyme; 1 tb Sage; 1 ts Salt; 1/4 ts Pepper; 2 Eggs, beaten; 2 3/4 c Low~sodium chicken broth; Nonstick cooking spray

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats		New import	4	Servings

INGREDIENTS

1	md	Acorn squash
3	tb	Butter (divided use)
12	sl	Stale white bread,
		Ends trimmed
1		(8×8-inch) pan of cooked
		Corn bread
2		Red or green delicious
		Apples, peeled,
		And chopped
1	md	Onion
3		Stalks celery, strings
		Removed, and
		Cut in %-inch dices
1 1/2	ts	Thyme
1	tb	Sage
1	ts	Salt
1/4	ts	Pepper
2		Eggs, beaten
2 3/4	c	Low~sodium chicken broth
		Nonstick cooking spray

INSTRUCTIONS

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 1/2 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@aol.com on Jul 18, 1997

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