Cooking for a Crowd Recipes
Baked Hubbard Squash
Yield: 100 portions
Ingredients
- 29 pounds Hubbard squash
- 2 1/4 cups (1 pound) shortening, melted
- 4 1/2 tablespoons salt
- 1 teaspoon black pepper
- 1 cup brown sugar (packed)
Instructions
- Heat oven to 350 degrees F.
- Cut squash in half; remove seeds. Cut into 4 1/2 ounce pieces. Place squash in pans. Brush squash in each pan with shortening; sprinkle with salt, pepper and brown sugar. Cover pans.
- Bake for 45 minutes.
- Remove covers and bake 15 minutes longer or until tender and lightly browned.
Notes
Any variety of fall-winter squash may be used.