Acorn Squash Corn Bread Dressing Recipe

• 1 med acorn squash
• 3 Tbsp. butter divided
• 12 slc stale white bread ends trimmed
• 2 c. baked cornbread (one 8-by-8-inch pan) approx.
• 2 x red or possibly green delicious apples peeled and minced
• 1 c. raisins
• 1 med onion minced
• 3 x celery stalks 1/2-in dice
• 11/2 tsp thyme
• 1 Tbsp. sage
• 1 tsp salt
• 1/4 tsp pepper
• 2 x Large eggs beaten
• 23/4 c. vegetable broth
• Nonstick cooking spray

1. Preheat oven to 350 degrees.
2. Slice acorn squash in half, dot with 1 Tbsp.
3. of the butter and bake for 40 min.
4. Cold, remove skin and chop into 1/2-inch cubes.
5. In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread.
6. Fold in apples and raisins.
7. TIP: Remove strings from celery before dicing.
8. Heat remaining butter in heavy skillet; add in onions and celery.
9. Saute/fry till tender.
10. Add in to crumbs.
11. Fold in thyme, sage, salt, pepper and squash.
12. Add in beaten Large eggs and chicken broth.
13. Mix well.
14. Spray a casserole dish with cooking spray.
15. Spread mix proportionately in dish.
16. Bake 45 min.
17. NOTES : Need an entree for a vegetarian guest This will work well as a turkey-free substitute, providing stuffing with the acorn squash.
18. The dressing recipe also can be used for the turkey.
19. If you want to make this a completely vegan recipe, omit the Large eggs.
20. calls for prebaked corn bread (8-in sq pan).

acorn squash, butter, bread, red, raisins, onion, celery, thyme, sage, salt, pepper, eggs, vegetable broth, nonstick cooking spray

Taken from cookeatshare.com/recipes/acorn-squash-corn-bread-dressing-62355 (may not work)