Baked Stuffed Hubbard Squash Recipe

• 1 x 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 lrg Red onion, diced
• 3 x Leeks, sliced 1/4" white and light green parts only
• 3 x Ribs celery, sliced 1/4" pcs
• 2 tsp Thyme, sage, oregano freshly minced
• 1 Tbsp. Grnd cumin
• 2 Tbsp. Cilantro freshly minced
• 3 x Grilled whole jalapeno peppers, minced, MORE TO INDIVIDUAL TASTES
• 3 x Sausages, chrizo or possibly warm italian, remove from casings and break up 3 to 4
• 3 c. Cooked wild rice Salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Cut top from squash and remove seeds and strings.
3. Prick cavity with a fork, rub with extra virgin olive oil, salt and pepper.
4. Place the bottom 1/2 on a baking sheet on middle oven rack and bake for 45 min.
5. (time will vary with the size of the squash)
6. Heat 1 tbsp extra virgin olive oil in large saute/fry pan and brown pancetta and sausage.
7. Add in leeks, onions, celery and jalappeno peppers.
8. Saute/fry till soft (approx 10 minutes).
9. Add in top 1/2 of squash which has been cubed with the skin removed and the herbs.
10. When the squash has softened, add in the cooked wild rice and stuff the bottom 1/2 of the squash with the remaining sauted mix.
11. Bake for 1 hour or possibly till tender.
12. Cut squash into wedges and serve each person squash and stuffing.
13. Serves 6-8

hubbard squash, pancetta, red onion, leeks, celery, thyme, cumin, cilantro, jalapeno peppers, warm italian, salt

Taken from cookeatshare.com/recipes/baked-stuffed-hubbard-squash-75799 (may not work)