Baked Stuffed Lake Trout, Salmon, or Walleyed Pike
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
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
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
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