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Stuffing & Dressing

Granny's Acorn Squash

1 md Acorn squash 
3 tbs 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 dices 
1 1/2 tesp Thyme 
2 tbs Sage 
Salt & 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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