4 small Kabocha squash or pumpkins, hollowed out, tops reserved
1 lb. ground emu
2 medium leeks, white part only, sliced thinly then chopped.
1 cup button mushrooms, cleaned, sliced and chopped
½ cup diced red or yellow bell peppers
1 cup drained chopped tomatoes
2 medium cloves garlic, pressed
½ cup dry white wine
2 tablespoons good olive oil, plus some for brushing
½ cup minced or shredded parsley for garnish
- Preheat oven to 375o.
- Brush the inside of the squash with a bit of olive oil then season with salt and fresh pepper. Place all four squash in a baking and place in the oven for about 15 to 20 minutes, depending on the thickness of the squash pulp. Flesh should be firm but not hard when pierced with a toothpick.
- In a large sauté pan, heat 2 tablespoons of olive oil. Add the leeks, garlic and peppers. Sauté, stirring occasionally, until the leeks translucent.
- Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
- Add the tomatoes and the wine. Cook for an additional 2 to 3 minutes.
- Using a slotted spoon, remove the vegetables to a bowl and cover. Reserve the liquid in the pan.
- Add the ground emu to the pan sauté very briefly, stirring and tossing to brown the surface evenly. Remove the pan from the heat.
- Add the vegetables back into the pan with the emu and mix well.
- When the squash are ready, fill each one with the emu and vegetable mixture. Place the tops of the squash on the same or an additional baking dish or sheet.
- Return to the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
- Place the squash on a serving dish, sprinkle the top of each with parsley and place the squash tops on top of each squash. Serve.