Recipe: Acorn Squash Corn Bread Dressing

ACORN SQUASH CORN BREAD DRESSING

1 medium acorn squash
3 tablespoons butter, divided use
12 slices stale white bread, ends trimmed
2 cups (approximately) baked cornbread (one 8-by-8-inch pan)
2 red or green delicious apples, peeled and chopped
1 cup raisins
1 medium onion, chopped
3 celery stalks, 1/2-in dice*
1 1/2 teaspoons thyme
1 tablespoon sage
1 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
2 3/4 cups vegetable broth

Preheat oven to 350 degrees. Spray a casserole dish with cooking spray.

Slice acorn squash in half, dot with 1 tablespoon of the butter and bake for 40 minutes. Cool, remove skin and 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 chicken broth. Mix well. Spread mixture evenly in prepared dish.

Bake 45 minutes.

*Remove strings from celery before dicing.

Sevings: 12
Source: Dallas Morning News, 1999