MMMMM----- Recipe via Meal-Master (tm) v8.05
     Title: Acorn Squash Corn Bread Dressing
Categories: New import
     Yield: 12 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 1/2" 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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