Recipe: Acorn Squash Corn Bread Dressing
For 4 Persons
Category: New import
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.
Posted to MM-Recipes Digest V4 #185 by BobbieB1@aol.com on Jul 18, 1997
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