Instructions: 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.

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 eggs.

calls for prebaked corn bread (8-in sq pan).

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