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.
Accept the challenges so that you may feel the exhilaration of
victory.
- General George Patton