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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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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