Title: Oyster-Stuffed Acorn Squash
Categories: Amerind Vegetable Side Shellfish
Yield: 4 Servings

4		Acorn *OR* 2 butternut
		. *OR* 1 blue hubbard squash
2	tb	Corn oil
OYSTER-SUNCHOKE STUFFING
1/4	c	Sunflower seed or corn oil
1	lb	Chorizo, venison or other
		. sausage; diced
4	md	Onions; diced
1	lb	Sunchokes; diced
2		Batches johnnycakes *OR*
		. 5 cups corn bread;crumbld
		. *OR* wild rice
1	c	Cranberries; coarsely choppd
1	c	Raisins
1	pt	Oysters; w/ liquid
1/4	ts	Sea salt
1/4	ts	Pepper
1/4	ts	Sage
1/4	ts	Dill
1/4	ts	Parsley

To make the Stuffing: Heat oil in a large heavy skillet over medium heat. Add sausage, then onions. and cook for about 5 to 8 minutes, stirring often to cook evenly. Add sunchokes, blending thoroughly, and cook for another 3 to 5 minutes. Add remaining ingredients, stirring and blending well. Remove from heat. Balance seasonings.

This will also stuff a large 18- to 20-pound turkey or three brace of pheasant. You can also serve it in a generous baking dish or use it to stuff choice acorn, butternut or blue Hubbard squashes.

Makes about 14 cups

To Assemble: Clean the outside of the squash. Slice in half and trim so they sit level. Scoop out seeds (save for roasting). Rub or brush cut sections with oil, inside and out. Place in an oiled baking dish, skin side down. Stuff generously so stuffing mounds up. Bake for 30 to 35 minutes at 350øF.

Makes about 4 to 8 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

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