Food recipes
Baked Hubbard Squash Recipe
Baked Hubbard Squash Recipe Ingredients: water, bottled, generic water, bottled, generic butter, without salt seeds, pumpkin and squash seeds, whole, roasted, without salt sugars, brown spices, cinnamon, ground salt,...
Baked Hubbard Squash Recipe
Ingredients:
water, bottled, generic
water, bottled, generic
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
spices, cinnamon, ground
salt, table
Directions:
PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
1.
CUT SQUASH IN HALF; REMOVE SEEDS.
CUT INTO 4 1/2 Ounce Pcs.
2.
PLACE SQUASH CUT SIDE UP IN PANS.
3.
Add in 1 1/2 C. WATER TO EACH PAN.
COVER PANS.
4.
BAKE 1 HOUR Or possibly Till TENDER.
5.
COMBINE BUTTER Or possibly MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL.
SIMMER ABOUT 5 Min Or possibly Till HEATED THOROUGHLY IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
6.
POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
NOTE:
1.
IN STEP 1, 32 LB 8 Ounce FRESH HUBBARD SQUASH A.P.
WILL YIELD 29 LB SQUASH.
NOTE:
2.
IN STEP 1, 34 LB 12 Ounce 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 possibly Till TENDER ON HIGH FAN, CLOSED VENT.
NOTE:
4.
OTHER SIZES AND TYPES OF PANS MAY BE USED.
SEE RECIPE
SERVING SIZE: 1 PIECE
Ingredients:
water, bottled, generic
water, bottled, generic
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
spices, cinnamon, ground
salt, table
Directions:
PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
1.
CUT SQUASH IN HALF; REMOVE SEEDS.
CUT INTO 4 1/2 Ounce Pcs.
2.
PLACE SQUASH CUT SIDE UP IN PANS.
3.
Add in 1 1/2 C. WATER TO EACH PAN.
COVER PANS.
4.
BAKE 1 HOUR Or possibly Till TENDER.
5.
COMBINE BUTTER Or possibly MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL.
SIMMER ABOUT 5 Min Or possibly Till HEATED THOROUGHLY IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
6.
POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
NOTE:
1.
IN STEP 1, 32 LB 8 Ounce FRESH HUBBARD SQUASH A.P.
WILL YIELD 29 LB SQUASH.
NOTE:
2.
IN STEP 1, 34 LB 12 Ounce 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 possibly Till TENDER ON HIGH FAN, CLOSED VENT.
NOTE:
4.
OTHER SIZES AND TYPES OF PANS MAY BE USED.
SEE RECIPE
SERVING SIZE: 1 PIECE