581. SOUTHWEST STUFFING with SQUASH, GREEN CHILIES, and BACON

3 medium acorn squash
Butter
1 pan corn bread (8-by-8)
4 strips diced bacon
1 onion, chopped
2 Anaheim green chilies, seeded and chopped
1 cup corn
2 teaspoons ground cumin
2 teaspoons rubbed sage
1/2 cup fresh salsa
1/2 cup pumpkin seeds
one 8 1/4-ounce can cream style corn
11/4 cups chicken stock
2 eggs
Olive slices for garnish

Pierce whole acorn squash to the center with a paring knife. Microwave eight to 10 minutes depending on the size of the squash, or place on a baking sheet and bake at 375° for about 45 minutes.

Cool slightly. Cut an inch off the stem end. Cut two or three slices crosswise about one and one-half inches thick. The number depends on the squash size and serving size. Remove seeds with a spoon. Place rings on a greased baking sheet, brush with butter.

Prepare corn stuffing mix. Sauté bacon and drain excess fat. Add onion and peppers and sauté until tender. Add corn, cumin, sage, salsa and pumpkin seeds. Crumble corn bread coarsely.

Mix eggs, cream corn and chicken stock together, and add to bread along with sauteed vegetables. Mix gently until combined. Fill each squash round, mounding the mixture. Bake in 375° oven about 20 minutes or until golden brown. Garnish with sliced olives. Bake any leftover stuffing in a dish.


courtesy of: Betty Thompson / North Coast Journal Weekly, November 1997 / 145 G Street, Suite A, Arcata, California 95521, (707) 826-2000