Acorn Squash Corn Bread Dressing

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Title: Acorn Squash Corn Bread Dressing
Categories: New import
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.

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