Baked stuffed hubbard squash

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)

Similar recipes