Baked Hubbard Squash
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Baked Hubbard Squash
  Squash  
Last updated 6/12/2012 1:06:13 AM. Recipe ID 31602. Report a problem with this recipe.
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      Title: Baked hubbard squash
 Categories: 
      Yield: 100 Servings
 
  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
  
  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. Recipe Number: Q06100
  
  SERVING SIZE: 1 PIECE
  
  From the  (actually used today!).




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Recipe ID 31602 (Apr 03, 2005)

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