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| 1 mittel | Acorn squash |
| 3 Esslöffel | Butter (divided use) |
| 12 Scheibe | Stale white bread, |
| | Ends trimmed |
| 1 | (8x8-inch) pan of cooked |
| | Corn bread |
| 2 | Red or green delicious |
| | apples peeled |
| | And chopped |
| 1 mittel | onion |
| 3 | Stalks celery, strings |
| | Removed, and |
| | Cut in %-inch dices |
| 1 1/2 Teelöffel | thyme |
| 1 Esslöffel | sage |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 | eggs beaten |
| 2 3/4 Tasse | Low~sodium chicken broth |
| | Nonstick cooking spray |
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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.
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