Rosemary, Cherry and Ham Stuffing Cups

Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with foil bake cups.

In a large skillet melt butter over medium heat. Add the next three ingredients (through celery); cook 6 minutes, stirring occasionally. Stir in almonds; cook 3 minutes more. Stir in the next five ingredients (through pepper).

In a large bowl combine squash mixture and bread cubes. Add egg and broth, tossing gently to moisten. Spoon about 1/3 cup of the mixture into each prepared muffin cup; press lightly. If desired, cover with foil and chill up to 24 hours.

Bake 20 minutes or until heated through (165°F). Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.