Brad's Hubbard squash-kin with harvest stuffing

Name: Brad's Hubbard squash-kin with harvest stuffing
Cuisine: American
Ingredients: 1 lg Hubbard squash-kin; 1 lb Jimmy dean's maple breakfast sausage; 2 carrots, chopped; 1/2 lb Brussel sprouts, cut in half; 3 stalks celery, cut down the middle and chopped; 1/2 lg sweet onion, chopped; 1 yellow crooked neck squash, chopped; 1 tbs Minced garlic; 1/4 cup sherry; 8 oz creme friache; 5 oz spreadable brie cheese; 6 tbs maple syrup; Slices Muenster cheese

wingmaster835 @wingmaster

Sequim Washington

This is a Hubbard squash that crossed with a sugar pumpkin in the garden. This turned out great. The Hubbard is a very firm meated squash it does take some time to cook it into submission. This can be done with either the squash or the pumpkin.

wingmaster835 @wingmaster

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Ingredients

1lg Hubbard squash-kin
1 lbJimmy dean's maple breakfast sausage
2carrots, chopped
1/2 lbBrussel sprouts, cut in half
3 stalkscelery, cut down the middle and chopped
1/2lg sweet onion, chopped
1yellow crooked neck squash, chopped
1 tbsMinced garlic
1/4 cupsherry
8 ozcreme friache
5 ozspreadable brie cheese
6 tbsmaple syrup
SlicesMuenster cheese

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Steps

1

Place the whole squash in the oven at 350 for 30 minutes. Remove and let cool enough to handle.
2

When cooled. Cut in half. Remove seeds and pulp. Cut the ends so it will stand on a baking sheet.
3

Place 3 tbs syrup in each half. Bake for another 45 min to an hour. Every 15 minutes brush syrup around the edges to glaze the squash. Remove from oven when a fork pierces squash meat easily.
4

Brown sausage in a frying pan. Drain and set aside.
5

Meanwhile, heat 1 tbs oil in a deep fry pan. Add carrots and brussels. Saute 5 minutes. Add onion and celery. Saute 5 more minutes. Add crooked neck and garlic. Saute 2 more minutes. Add sherry and completely reduce liquid. Remove from heat and immediately add cream cheese, creme friache, and brie. Stir well. Incorporate sausage.
6

When squash is ready, stuff with half the stuffing in each half. Bake for another 10 minutes. Add cheese slices and cook 5 more minutes. Remove from oven. Serve as halves to the table. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on September 21, 2018 01:52

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.

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Brad's Hubbard squash-kin with harvest stuffing

Brad's Hubbard squash-kin with harvest stuffing

Ingredients

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