Easiest Way to Cook Perfect Brad's Hubbard squash-kin with harvest stuffing

Brad's Hubbard squash-kin with harvest stuffing. A hubbard squash is a winter squash with a green or blue shell and sweet orange flesh. A relatively recent addition to hubbard squash varieties is the golden hubbard; unfortunately, manipulating nature here has not produced the best results. Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color.

Brad's Hubbard squash-kin with harvest stuffing I love Hubbard squash and always buys several to roast up, puree and freeze for the winter. I did not want to waste all the beautiful pumpkins, squashes, and gourds that were part of the autumn display on my front porch this year, so I plucked out the Hubbard squash and made this soup. A large winter squash, the Hubbard is widely available in United States from early autumn to spring. You can have Brad's Hubbard squash-kin with harvest stuffing using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Brad's Hubbard squash-kin with harvest stuffing

  1. It’s 1 of lg Hubbard squash-kin.
  2. It’s 1 lb of Jimmy dean's maple breakfast sausage.
  3. It’s 2 of carrots, chopped.
  4. It’s 1/2 lb of Brussel sprouts, cut in half.
  5. You need 3 stalks of celery, cut down the middle and chopped.
  6. You need 1/2 of lg sweet onion, chopped.
  7. You need 1 of yellow crooked neck squash, chopped.
  8. Prepare 1 tbs of Minced garlic.
  9. You need 1/4 cup of sherry.
  10. It’s 8 oz of creme friache.
  11. It’s 5 oz of spreadable brie cheese.
  12. Prepare 6 tbs of maple syrup.
  13. It’s Slices of Muenster cheese.

The time varies depending on the size of the squash and the strength of your microwave. Although summer squash blossoms are often harvested, winter squash blossoms — ready for harvest in late summer or early autumn — are just as good. If your squash plants develop more squash than you can use, go ahead and limit the number of squash by harvesting a few female blossoms. Stuff them with long grain wild rice, walnuts, garlic, cranberries, & thyme.

Brad's Hubbard squash-kin with harvest stuffing instructions

  1. Place the whole squash in the oven at 350 for 30 minutes. Remove and let cool enough to handle..
  2. When cooled. Cut in half. Remove seeds and pulp. Cut the ends so it will stand on a baking sheet..
  3. 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..
  4. Brown sausage in a frying pan. Drain and set aside..
  5. 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..
  6. 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..

Place acorn squash halves cut side up on a parchment paper-lined baking sheet. Brush the butter mixture inside squash. Arrange the squash halves, one the baking tray, cut side up, on it. Brush the inside of each squash with the oil and sprinkle each with equal amounts of the salt and pepper and put into the oven. Wikipedia Article About Hubbard squash on Wikipedia.

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