Baked Hubbard Squash
By: Anonymous
Published: Friday, December 11, 2009 - 12:46am

Ingredients




1 7/8 quarts WATER, WARM
1 cup WATER
1 pound BUTTER PRINT SURE
29 pounds SQUASH SUMMER FZ
1 pound SUGAR, BROWN, 2 LB
1 pound tbl CINNAMON GROUND 1  CN
1 tablespoon SALT TABLE 5LB

Preparation

1 PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN 2 1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 OZ PIECES. 3 2. PLACE SQUASH CUT SIDE UP IN PANS. 4 3. ADD 1 1/2 CUPS WATER TO EACH PAN. COVER PANS. 5 4. BAKE 1 HOUR OR UNTIL TENDER. 6 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. 7 6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN. 8 NOTE: 9 1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH. 10 NOTE: 11 2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED. 12 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). 13 NOTE: 14 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR UNTIL TENDER ON HIGH FAN, CLOSED VENT. 15 NOTE: 16 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE 17 SERVING SIZE: 1 PIECE