Stuffed Hubbard Squash|
Baked Stuffed Hubbard Squash
1 6-8 lb hubbard squash, cut
-in 1/2/ top 1/2 cubed and
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"
2 ts Thyme, sage, oregano freshly
1 tb Ground cumin
2 tb Cilantro freshly chopped
3 Grilled whole jalapeno
-peppers, chopped, MORE TO
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
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.
Posted to CHILE-HEADS DIGEST V3 #147
Date: Fri, 1 Nov 1996 17:24:31 -0500
From: email@example.com (Stephen Quine)