Brad's Hubbard squash-kin with harvest stuffing
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.
Brad's Hubbard squash-kin with harvest stuffing
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.
Cooking Instructions
- 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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