Categories: Dressings- Stuffing- Gravies
Ingredients
- 1 medium acorn squash
- 3 Tbsp. butter, divided use
- 12 slices stale white bread, ends trimmed
- 1 (8 x 8-inch) pan cooked corn bread
- 2 red or green delicious apples, peeled and chopped
- 1 cup raisins
- 1 medium onion, chopped
- 3 stems celery, strings removed, cut in 1/2-inch dice
- 1 1/2 tsp. thyme
- 1 Tbsp. sage
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 eggs, beaten
- 2 1/4 cups low- sodium chicken broth
- Nonstick cooking spray
Directions
- Heat oven to 350 degrees.
- Slice acorn squash in half, dot with 1 Tbsp. of the butter and bake for 40 minutes. Cool, remove skin and chop into 1/4-inch cubes.
- In mixing bowl, coarsely crumble stale bread and mix with crumbled cornbread. Mix in apples and raisins.
- Melt remaining butter in heavy skillet, add onion and celery. Saute until tender. Add to crumbs. Mix in thyme, sage, salt, pepper and squash. Add beaten eggs and chicken broth. Mix well.
- Spray a casserole dish with cooking spray. Spread mixture evenly in dish. Bake 45 minutes.