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Acorn Squash Corn Bread Dressing



Ingredients:
1 medium Acorn squash
3 Tablespoon(s) Butter (divided use)
12 Slice(s) Stale white bread
1 Cooked corn bread
2 Red delicious apples
1 medium Onion
3 Stalks celery, strings
1 1/2 Teaspoon(s) Thyme
1 Tablespoon(s) Sage
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
2 Eggs, beaten
2 3/4 Cup(s) Low~sodium chicken broth
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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