ACORN SQUASH AND CORNBREAD STUFFING Makes 12 servings
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1 8-inch square pan of cooked corn bread 1 medium acorn squash 1 Tbsp butter Slice acorn squash in half, dot with 1 tablespoon butter and bake for 40 minutes at 350' F. Cool, remove skin and chop into 1/2-inch cubes. Bake corn bread according to package directions at the same time. 12 slices stale white bread, ends trimmed 2 red or green Delicious apples, peeled and chopped 1 cup raisins In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Mix in apples and raisins. 2 tablespoons butter 1 medium onion, chopped 3 ribs celery, strings removed, cut in 1/2-lnch dice 11/2 teaspoons dried thyme leaves 1 tablespoon dried ground sage 1 teaspoon salt 1/4 teaspoon pepper 2 eggs,beaten 2 1/4 cups low-sodium chicken broth Melt remaining 2 tablespoons 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 nonstick cooking spray. Spread mixture evenly in dish. Bake 45 minutes at 350'F.