2 (13-ounce) cans chicken broth
   4 small acorn squash, halved and seeded
   2/3 cup butter
   4 cups dry herb- seasoned stuffing mix
   2 (2-ounce) bags pecans pieces
   2/3 cup seedless raisins


Pre-heat oven to 400 F. Reserve 1-1/3 cup broth. Pour remaining broth into a shallow baking dish. Place squash cut-side down in the broth. Bake 30 minutes.

In a medium saucepan over medium-high heat, heat reserved broth and butter or margarine until the butter melts. Stir in stuffing mix, pecans and raisins.

Remove squash from oven, turn squash over, cut-side up. Spoon stuffing into squash cavities. Bake 20 minutes more or until squash is done, basting with broth every 10 minutes.

 

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