This is an Emeril recipe. I made it for Thanksgiving and it was SOOOO good! I thought I'd share. It was a bit time consuming but so worth it! Also, if you don't know how to work with whole squash (I didn't) - here's a very helpful link to cut and paste in your browser - http://www.youtube.com/watch?v=PRl-jjG2bYY
Provided by lazy gourmet
Categories Pork
Time 3h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from oven and cool completely.
- In food processor or blender, puree the squash with 2 cups of the chicken stock until smooth. Set aside.
- In a saucepan over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Add the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the pan from the heat and let cool.
- In a large saucepan over medium heat, add the remaining tablespoon of oil. When the oil is hot add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and the corn. Season with salt and pepper and saute for 3 more minutes.
- Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce heat to medium low, cover, and simmer for 20 minutes. Skim off any fat that rises to the surface.
- Stir in the rice and continue to cook for 10 more minutes. Remove from the heat, stir in the half and half and season to taste with salt and pepper.
- Stir in the parsley and serve.
Nutrition Facts : Calories 510.2, Fat 21.9, SaturatedFat 7.9, Cholesterol 45.3, Sodium 954.9, Carbohydrate 60.9, Fiber 6.9, Sugar 12.7, Protein 21.9
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