Baked Acorn Squash

(From Kim Cooking With The Seasons)

3 small apples peeled and chopped
1 Acorn squah, halved and cleaned
1/3C walnuts
2TBS honey
1teas. cinnamon
butter

Combine apples, walnuts, honey and cinnamon and pour into squash halves. Top with a bit of butter and place the squash in a pan. Pour about a cup of water in pan and place in oven. Bake on 350 for half a hour. Cover with foil and bake another half hour or until squash is tender

 

Crock Pot Savory Stuffing

(From Kim Cooking With The Seasons)

1/2 cup butter
1 cup chopped onion
1 cup chopped celery
2 tablespoons fresh parsley
6 ounces fresh mushrooms, sliced
6-1/4 cups dry bread cubes
1/2 teaspoon poultry seasoning
3/4 teaspoon dried sage
1/8 teaspoon dried thyme
2-1/4 cups chicken broth (depending on how moiste you want your stuffing, add more or use less broth)

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme. Pour in enough broth to moisten. Spray inside of crock with cooking spray and add mixture to slow cooker, and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 3- 4. Serves 8