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acorn squash corn bread dressing

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium Acorn squash

  2. 3 tablespoons Butter (divided use)

  3. 12 slices Stale white bread, Ends trimmed

  4. 1 (8x8-inch) pan of cooked Corn bread

  5. 2 Red or green delicious Apples, peeled, And chopped

  6. 1 medium Onion

  7. 3 Stalks celery, strings Removed, and Cut in %-inch dices

  8. 1 1/2 teaspoon Thyme

  9. 1 tablespoon Sage

  10. 1 teaspoon Salt teaspoon Pepper

  11. 2 Eggs, beaten

  12. 2 3/4 cup Low

Instructions Jump to Ingredients ↑

  1. 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 ½ 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@... on Jul 18, 1997

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