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Recipe: Acorn Squash Corn Bread Dressing
Similar Categories: Acorn, Squash, Corn, Bread, Dressing
Acorn Squash Corn Bread Dressing
1 medium acorn squash
3 tablespoons butter -- divided
12 slices stale white bread -- ends trimmed
2 cups baked cornbread (one 8-by-8-inch pan) -- approx.
2 red or green delicious apples -- peeled and chopped
1 cup raisins
1 medium onion -- chopped
3 celery stalks -- 1/2-in dice
1 1/2 teaspoons thyme
1 tablespoon sage
1 teaspoon salt
1/4 teaspoon pepper
2 eggs -- beaten
2 3/4 cups vegetable broth
Nonstick cooking spray
Preheat oven to 350 degrees. Slice acorn squash in half, dot with 1 tablespoon of the butter and bake for 40 minutes. Cool, remove skin and chop into 1/2-inch cubes.
In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Mix in apples and raisins.
TIP: Remove strings from celery before dicing.
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 mixture evenly in dish. Bake 45 minutes.
Each: 316 cals, 23% cff; 8g fat, 3g fiber.
1 medium acorn squash
3 tablespoons butter -- divided
12 slices stale white bread -- ends trimmed
2 cups baked cornbread (one 8-by-8-inch pan) -- approx.
2 red or green delicious apples -- peeled and chopped
1 cup raisins
1 medium onion -- chopped
3 celery stalks -- 1/2-in dice
1 1/2 teaspoons thyme
1 tablespoon sage
1 teaspoon salt
1/4 teaspoon pepper
2 eggs -- beaten
2 3/4 cups vegetable broth
Nonstick cooking spray
Preheat oven to 350 degrees. Slice acorn squash in half, dot with 1 tablespoon of the butter and bake for 40 minutes. Cool, remove skin and chop into 1/2-inch cubes.
In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Mix in apples and raisins.
TIP: Remove strings from celery before dicing.
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 mixture evenly in dish. Bake 45 minutes.
Each: 316 cals, 23% cff; 8g fat, 3g fiber.
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