Baked Hubbard Squash

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.
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NOTE:
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1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH.
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NOTE:
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2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED.
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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).
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NOTE:
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3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.
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NOTE:
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4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE
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SERVING SIZE: 1 PIECE

Tools

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Yield:

100.0 servings

Added:

Friday, December 11, 2009 - 12:46am

Creator:

Anonymous

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