Instructions: 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

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