Title: Acorn Squash Corn Bread Dressing
Categories: Blank
Yield: 4 Servings
| 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 |
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. By Gerald Edgerton on
May 18, 1996