| 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)
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