Baked Hubbard Squash Recipe

1. 1

   PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN

2. 2

   1.

3. 3

   CUT SQUASH IN HALF; REMOVE SEEDS.

4. 4

   CUT INTO 4 1/2 Ounce Pcs.

5. 5

   2.

6. 6

   PLACE SQUASH CUT SIDE UP IN PANS.

7. 7

   3.

8. 8

   Add in 1 1/2 C. WATER TO EACH PAN.

9. 9

   COVER PANS.

10. 10

    4.

11. 11

    BAKE 1 HOUR Or possibly Till TENDER.

12. 12

    5.

13. 13

    COMBINE BUTTER Or possibly MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL.

14. 14

    SIMMER ABOUT 5 Min Or possibly Till HEATED THOROUGHLY IN STEAM-JACKETED KETTLE Or possibly STOCK POT.

15. 15

    6.

16. 16

    POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.

17. 17

    NOTE:

18. 18

    1.

19. 19

    IN STEP 1, 32 LB 8 Ounce FRESH HUBBARD SQUASH A.P.

20. 20

    WILL YIELD 29 LB SQUASH.

21. 21

    NOTE:

22. 22

    2.

23. 23

    IN STEP 1, 34 LB 12 Ounce ACORN SQUASH (40 LB A.P.

24. 24

    )MAY BE USED.

25. 25

    CUT IN HALF, LENGTH-WISE; REMOVE SEEDS.

26. 26

    IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS.

27. 27

    FOLLOW STEPS 3 THROUGH 6.

28. 28

    EACH PORTION: 1 SQUASH HALF (5 OUNCES).

29. 29

    NOTE:

30. 30

    3.

31. 31

    IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR Or possibly Till TENDER ON HIGH FAN, CLOSED VENT.

32. 32

    NOTE:

33. 33

    4.

34. 34

    OTHER SIZES AND TYPES OF PANS MAY BE USED.

35. 35

    SEE RECIPE

* Per serving · 4 servings · Values may vary.

No additional tips available.