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. Hubbard squash is typically hard and firm on the outside, with shell colors that range from dark green or gray to blue. 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.
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. In this video, I harvest the blue hubbard squash a couple weeks early because the animals were starting to eat the squash in the field. Stuff them with long grain wild rice, walnuts, garlic, cranberries, & thyme. You can cook 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
- You need 1 of lg Hubbard squash-kin.
- Prepare 1 lb of Jimmy dean's maple breakfast sausage.
- You need 2 of carrots, chopped.
- You need 1/2 lb of Brussel sprouts, cut in half.
- Prepare 3 stalks of celery, cut down the middle and chopped.
- Prepare 1/2 of lg sweet onion, chopped.
- Prepare 1 of yellow crooked neck squash, chopped.
- It’s 1 tbs of Minced garlic.
- You need 1/4 cup of sherry.
- It’s 8 oz of creme friache.
- It’s 5 oz of spreadable brie cheese.
- You need 6 tbs of maple syrup.
- You need Slices of Muenster cheese.
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.
Brad's Hubbard squash-kin with harvest stuffing instructions
- 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..
Feel free to substitute any hardy winter squash for the Hubbard. Arrange the squash on a warm platter or on individual plates, then quickly make the brown butter sauce: Melt the butter in a small skillet over medium-high heat. When my daughter came home for Thanksgiving, she brought an amazing, enormous Hubbard squash, like a grayish-green football on steroids. A knowledgeable friend says that she has known people to take a Hubbard squash out to the street and smash it on the pavement to open it up! Wikipedia Article About Hubbard squash on Wikipedia.