Recipe - Baked Stuffed Hubbard Squash

1 68 pound hubbard squash, cut
in 1/2/ top One half cubed and
skin removed
One fourth pound Diced pancetta (may
subsitute lean bacon)
1 lg Red onion, minced
3 Leeks, cut or sliced up 1/4" white and
light green parts only
3 Ribs celery, cut or sliced up 1/4"
pieces
2 teaspoon Thyme, sage, oregano freshly
chopped
1 tablespoon Ground cumin
2 tablespoon 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 cup 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 One half 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 One half 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 One half 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 68
Posted to CHILEHEADS DIGEST V3 #147

Date: Fri, 1 Nov 1996 17:24:31 0500

From: quine@clark.net (Stephen Quine)