3 lg. acorn squash
1/4 c. melted butter or reg. butter
1/2 tsp. ground sage
1/8 tsp. ground thyme
1/8 tsp. pepper
1/4 tsp. salt
2 c. unseasoned croutons
1 c. coarsely chopped toasted walnuts
1 (6 oz.) can chopped mushrooms, drained
1 tbsp. melted butter or regular butter

Wash squash and cut in lengthwise halves. With a spoon scrape out seeds and stringy portion. Place cut side down in shallow baking pan. Pour in boiling water to a depth of 1/4 inch. Bake in hot oven (400 degrees) for 30 minutes.

In the meantime, blend together 1/4 cup melted butter, sage, thyme, pepper and salt. In large bowl combine croutons and walnuts. Add mushrooms and seasoned butter; toss lightly to blend.

Remove cooked squash from pan and turn cut side up; fill with stuffing. Brush cut surface with 1 tablespoon melted butter. Place in baking pan and bake in moderate oven (375 degrees) 40 minutes or until squash is tender. Makes 6 servings.