Acorn squash corn bread dressing

MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Acorn Squash Corn Bread Dressing
  Categories: New import
       Yield: 4 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 %-inch 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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