|
|
Baked Hubbard Squash Recipe
|
To make Baked Hubbard Squash you will need
Ingredients
| 1 7/8 | quarts | WATER; WARM | | 1 | cup | WATER | | 1 | pound | BUTTER PRINT SURE | | 29 | pounds | SQUASH SUMMER FZ | | 1 | pound | SUGAR; BROWN, 2 LB | | 1 | tablespoon | CINNAMON GROUND 1 LB CN | | 1 | tablespoon | SALT TABLE 5LB |
Instructions
PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 OZ PIECES.
2. PLACE SQUASH CUT SIDE UP IN PANS.
3. ADD 1 1/2 CUPS WATER TO EACH PAN. COVER PANS.
4. BAKE 1 HOUR OR UNTIL TENDER.
5. COMBINE BUTTER OR MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND
SALT; MIX WELL. SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY
IN STEAM-JACKETED KETTLE OR STOCK POT.
6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
NOTE: 1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB
SQUASH.
NOTE: 2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED.
CUT IN HALF, LENGTH-WISE; REMOVE SEEDS. IN STEP 2, PLACE CUT SIDE UP
IN 10 STEAM TABLE PANS. FOLLOW STEPS 3 THROUGH 6. EACH PORTION: 1
SQUASH HALF (5 OUNCES).
NOTE: 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR
OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE
NO. A-25.
Enjoy your Baked Hubbard Squash
How much is in a cup?
Recieve recipes by email. Subscribe
here
Thu 30 Oct 2008
|
|
|
|
|
|
|
|
