Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's hubbard squash-kin with harvest stuffing. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Brad's Hubbard squash-kin with harvest stuffing is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Brad's Hubbard squash-kin with harvest stuffing is something which I have loved my entire life.
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 get started with this particular recipe, we have to first prepare a few components. You can cook brad's hubbard squash-kin with harvest stuffing using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Brad's Hubbard squash-kin with harvest stuffing:
- Get 1 lg Hubbard squash-kin
- Make ready 1 lb Jimmy dean's maple breakfast sausage
- Take 2 carrots, chopped
- Make ready 1/2 lb Brussel sprouts, cut in half
- Prepare 3 stalks celery, cut down the middle and chopped
- Prepare 1/2 lg sweet onion, chopped
- Make ready 1 yellow crooked neck squash, chopped
- Take 1 tbs Minced garlic
- Make ready 1/4 cup sherry
- Take 8 oz creme friache
- Take 5 oz spreadable brie cheese
- Take 6 tbs maple syrup
- Take Slices Muenster cheese
Though high in sugar, this squash can sometimes be mealy, which means it is best pureed. You can also mash the flesh like potatoes and mix into casseroles or combine it with wild rice. Hubbard squashes have thick rinds and a teardrop shape. You'll know the squash are ripe when the skin hardens and the vines start to die.
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.
It should be tough to poke through the rind with your fingernail when the fruits are ready to be harvested. 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. Wikipedia Article About Hubbard squash on Wikipedia.
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