Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | 6-8 lb hubbard squash, cut in 1/2/ top 1/2 cubed and skin removed |
| ¼ pounds | Diced pancetta (may subsitute lean bacon) |
| 1 large | Red onion, diced |
| 3 | Leeks, sliced 1/4" white and light green parts only |
| 3 | Ribs celery, sliced 1/4" pieces |
| 2 teaspoons | Thyme, sage, oregano freshly chopped |
| 1 tablespoon | Ground cumin |
| 2 tablespoons | Cilantro freshly chopped |
| 3 | Grilled whole jalapeno peppers, chopped, MORE TO INDIVIDUAL TASTES |
| 3 | Sausages, chrizo or hot italian, remove from casings and break up 3 to 4 |
| 3 cups | Cooked wild rice |
| Salt and pepper to taste |
Preheat oven to 350 degrees. Cut top from squash and remove seeds and strings. Prick cavity with a fork, rub with olive oil, salt and pepper.
Place the bottom ½ on a baking sheet on middle oven rack and bake for 45 minutes. (time will vary with the size of the squash) Heat 1 tbsp olive oil in large saute pan and brown pancetta and sausage.
Add leeks, onions, celery and jalappeno peppers. Saute until soft (approx 10 min). Add top ½ of squash that has been cubed with the skin removed and the herbs. When the squash has softened, add the cooked wild rice and stuff the bottom ½ of the squash with the remaining sauted mixture. Bake for 1 hour or until tender.
Cut squash into wedges and serve each person squash and stuffing.
Serves 6-8
Posted to CHILE-HEADS DIGEST V3 #147 Date: Fri, 1 Nov 1996 17:24:31 -0500 From: quine@... (Stephen Quine)