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Recipe Name: Acorn Squash Corn Bread Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Acorn Squash
3 Tablespoon(s) Butter, divided use
12 Stale white bread
Ends trimmed
1 8x8-inch pan of cooked
Corn bread
2 Red or green delicious
Apples, peeled
and chopped
1 Onion
3 Stalks celery, strings
Removed, and
Cut in %-inch dices
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
Nonstick cooking spray
Directions:
1997

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 chicken broth. Mix well. Spray a casserole dish
with cooking spray. Spread mix- ture evenly in dish. Bake 45 minutes.
Makes 12 servings. Posted to MM-Recipes Digest V4 #185 by
BobbieB1@aol.com on Jul 18,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 418
Calories From Fat: 164
Total Fat: 18.6g
Cholesterol: 117.1mg
Sodium: 1139.4mg
Potassium: 313mg
Carbohydrates: 55.6g
Fiber: 6.8g
Sugar: 21.3g
Protein: 8.2g


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