Cooking for a Crowd Recipes

Baked Hubbard Squash

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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

  1. Heat oven to 350 degrees F.
  2. 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.
  3. Bake for 45 minutes.
  4. Remove covers and bake 15 minutes longer or until tender and lightly browned.

Notes

Any variety of fall-winter squash may be used.



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