Tuesday, November 13, 2007

Turban Squash Stuffed with Curried Pork and Rice

Start by cutting off the top of a Turban Squash, scrape out the seeds and strings. Brush the inside of the squash with melted butted and brown sugar-up the side as well, and roast at 375 degrees until the squash is tender, but not collapsing.

While the squash is roasting, saute some curry spices in clarified butter, add garlic, onion, celery, and carrots. Just wilt the vegetable slightly and let the spice aroma develop and add ground pork, brown slightly and add rice. Cook the rice briefly until it becomes opaque-like preparing a pilaf. Add raisins and chicken stock and bring to the boil. Simmer until rice is almost done-al dente. Add some nuts if you like them.

Fill the squash with the pork mixture, and return it to the oven for 30 minutes for a final cooking stage and to let all the marvelous flavors marry. Cut into pie wedges and serve a slice of squash with some of the stuffing.

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