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LOCATION: Recipes >> Entrée Pies >> Hubbard Pie

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2 teaspoons vegetable oil
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 1/2 pounds ground chicken
1 tablespoon all-purpose flour
1 teaspoon chili powder
1 1/2 teaspoons each dried thyme and salt
1/2 cup chicken stock
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 cup corn kernels
2 tablespoons chopped fresh parsley
5 cups squash puree (see below)
1 teaspoon pepper

In large skillet, heat oil over medium heat; cook onion, celery
and carrots, stirring occasionally, for about 8 minutes or until
softened. Add chicken, flour, chili powder, thyme and 1 teaspoon
of the salt; cook, breaking up with spoon, for 5 to 7 minutes or
until no longer pink. Stir in stock, paste and Worcestershire
sauce; bring to boil. Reduce heat; simmer for 5 minutes or until
thickened. Stir in corn and parsley. Transfer to 11 x 7-inch
baking dish. Combine puree, remaining salt and pepper. (Note:
chicken mixture and puree can be covered and refrigerated separately
for up to 1 day; add 20 minutes to baking time.) Spoon puree over
chicken mixture. Bake in 350-degree oven for about 20 minutes or
until steaming. Makes 6 servings.


Plan on about 3 pounds whole squash or about 12 cups cubed to yield
4 cups puree. Place squash halves, flesh side up, in roasting pan.
Pour in enough water to come 1 inch up side of pan. Bake in
400-degree oven for about 30 to 60 minutes or until tender. Scrape
flesh from shell. (Or, for easy-to-peel varieties, peel, seed,
and cube; steam for 10 to 12 minutes or until tender.) Let cool.
Puree in food processor. (Puree can be frozen in batches for up
to 2 months.)


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