Baked Hubbard Squash

Baked Hubbard Squash 

Convection oven recipes INGREDIENTS:

• 1 7/8 qt WATER; WARM
• 1 c WATER
• 1 lb BUTTER PRINT SURE
• 29 lb SQUASH SUMMER FZ
• 1 lb SUGAR; BROWN, 2 LB
• 1 tb CINNAMON GROUND 1 LB CN
• 1 tb SALT TABLE 5LB
• PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN

Convection oven recipes INSTRUCTIONS 

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. COOL. ENJOY THE Baked Hubbard Squash !!!

Baked Hubbard Squash Video :