Recipe - Acorn Squash Corn Bread Dressing

1 md Acorn squash
3 tablespoon Butter (divided use)
12 sl Stale white bread,
Ends trimmed
1 (8x8inch) 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 One half teaspoon Thyme
1 tablespoon Sage
1 teaspoon Salt
One fourth teaspoon Pepper
2 Eggs, beaten
2 Three fourths 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 One half 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 MMRecipes Digest V4 #185 by BobbieB1@aol.com on Jul 18, 1997