Try this Acorn Squash Corn Bread Dressing recipe, or contribute your own.
Suggest a better descriptionPreheat 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. Posted to MM-Recipes Digest V4 #185 by BobbieB1@aol.com on Jul 18, 1997
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 418 | ||
Calories from Fat: 167 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 562.9mg | 173 % | |
Sodium 616mg | 21 % | |
Potassium 684.9mg | 18 % | |
Total Carbohydrate 43.5g | 13 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 39.2g | ||
Protein 21.2g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 418
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