Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, brad's hubbard squash-kin with harvest stuffing. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Brad's Hubbard squash-kin with harvest stuffing is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Brad's Hubbard squash-kin with harvest stuffing is something that I have loved my whole life. They’re fine and they look wonderful.
Hubbard squash filled with cornbread stuffing is just the thing. What do you do with a giant Hubbard squash, whether it's Golden Hubbard like the one I have here or one of the more common Blue Hubbards? I love Hubbard squash and always buys several to roast up, puree and freeze for the winter.
To begin with this particular recipe, we must first prepare a few ingredients. You can have brad's hubbard squash-kin with harvest stuffing using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Brad's Hubbard squash-kin with harvest stuffing:
- Get 1 lg Hubbard squash-kin
- Take 1 lb Jimmy dean's maple breakfast sausage
- Take 2 carrots, chopped
- Prepare 1/2 lb Brussel sprouts, cut in half
- Take 3 stalks celery, cut down the middle and chopped
- Get 1/2 lg sweet onion, chopped
- Make ready 1 yellow crooked neck squash, chopped
- Prepare 1 tbs Minced garlic
- Prepare 1/4 cup sherry
- Get 8 oz creme friache
- Take 5 oz spreadable brie cheese
- Make ready 6 tbs maple syrup
- Take Slices Muenster cheese
You'll know the squash are ripe when the skin hardens and the vines start to die. It should be tough to poke through the rind with your fingernail when the fruits are ready to be harvested. Golden Hubbard squash is an attractive winter squash with a tear-drop shape and a deep orange-red or golden-red shell. The innards of this squash are golden-yellow, with a mild flavor and sweetness that exceeds most Your squash should be ready to harvest in late fall once the vines begin to peel back.
Instructions to make Brad's Hubbard squash-kin with harvest stuffing:
- Place the whole squash in the oven at 350 for 30 minutes. Remove and let cool enough to handle.
- When cooled. Cut in half. Remove seeds and pulp. Cut the ends so it will stand on a baking sheet.
- Place 3 tbs syrup in each half. Bake for another 45 min to an hour. Every 15 minutes brush syrup around the edges to glaze the squash. Remove from oven when a fork pierces squash meat easily.
- Brown sausage in a frying pan. Drain and set aside.
- Meanwhile, heat 1 tbs oil in a deep fry pan. Add carrots and brussels. Saute 5 minutes. Add onion and celery. Saute 5 more minutes. Add crooked neck and garlic. Saute 2 more minutes. Add sherry and completely reduce liquid. Remove from heat and immediately add cream cheese, creme friache, and brie. Stir well. Incorporate sausage.
- When squash is ready, stuff with half the stuffing in each half. Bake for another 10 minutes. Add cheese slices and cook 5 more minutes. Remove from oven. Serve as halves to the table. Enjoy.
A large winter squash, the Hubbard is widely available in United States from early autumn to spring. The time varies depending on the size of the squash and the strength of your microwave. My only change was to substitute chopped cashews for the sunflower seeds. This recipe uses Hubbard squash to make a custard-like pie filling for a sweet treat destined to become an annual favorite at family holiday gatherings. I made this recipe because it was the only hubbard squash recipe listed and I had obtained one randomly.
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