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Ingredientes
- 1 med acorn squash
- 3 Tbsp. butter divided
- 12 slc stale white bread ends trimmed
- 2 c. baked cornbread (one 8-by-8-inch pan) approx.
- 2 x red or possibly green delicious apples peeled and minced
- 1 c. raisins
- 1 med onion minced
- 3 x celery stalks 1/2-in dice
- 11/2 tsp thyme
- 1 Tbsp. sage
- 1 tsp salt
- 1/4 tsp pepper
- 2 x Large eggs beaten
- 23/4 c. vegetable broth
- Nonstick cooking spray
Direcciones
- Preheat oven to 350 degrees. Slice acorn squash in half, dot with 1 Tbsp. of the butter and bake for 40 min. Cold, remove skin and chop into 1/2-inch cubes.
- In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Fold in apples and raisins.
- TIP: Remove strings from celery before dicing.
- Heat remaining butter in heavy skillet; add in onions and celery. Saute/fry till tender. Add in to crumbs. Fold in thyme, sage, salt, pepper and squash. Add in beaten Large eggs and chicken broth. Mix well.
- Spray a casserole dish with cooking spray. Spread mix proportionately in dish.
- Bake 45 min.
- NOTES : Need an entree for a vegetarian guest This will work well as a turkey-free substitute, providing stuffing with the acorn squash.
- The dressing recipe also can be used for the turkey. If you want to make this a completely vegan recipe, omit the Large eggs.
- calls for prebaked corn bread (8-in sq pan).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 6 servings | |
| Calories 335 | |
| Calories from Fat 122 | 36% |
| Total Fat 13.69g | 17% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 1675mg | 70% |
| Potassium 459mg | 13% |
| Total Carbs 51.28g | 14% |
| Dietary Fiber 5.5g | 18% |
| Sugars 27.66g | 18% |
| Protein 5.59g | 9% |
