| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
6-8 lb hubbard squash, cut in 1/2/ top 1/2 cubed and skin removed |
| 1/4 |
lb |
Diced pancetta (may subsitute lean bacon) |
| 1 |
lg |
Red onion, diced |
| 3 |
|
Leeks, sliced 1/4" white and light green parts only |
| 3 |
|
Ribs celery, sliced 1/4" pieces |
| 2 |
ts |
Thyme, sage, oregano freshly chopped |
| 1 |
tb |
Ground cumin |
| 2 |
tb |
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 |
c |
Cooked wild rice |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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 1/2 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 1/2 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 1/2 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@clark.net (Stephen Quine)
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”