Brad's Hubbard squash-kin with harvest stuffing

Name: How to cook Brad's Hubbard squash-kin with harvest stuffing - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

wingmaster835

Brad's Hubbard squash-kin with harvest stuffing

This is a Hubbard squash that crossed with a sugar pumpkin in the garden. This turned out great. The Hubbard is a very firm meated squash it does take some time to cook it into submission. This can be done with either the squash or the pumpkin.

Ingredient

lg Hubbard squash-kin

1 lb

Jimmy dean's maple breakfast sausage

carrots, chopped

1/2 lb

Brussel sprouts, cut in half

3 stalks

celery, cut down the middle and chopped

1/2

lg sweet onion, chopped

yellow crooked neck squash, chopped

1 tbs

Minced garlic

1/4 cup

sherry

8 oz

creme friache

5 oz

spreadable brie cheese

6 tbs

maple syrup

Slices

Muenster cheese

Cooking instructions

* Step 1

Place the whole squash in the oven at 350 for 30 minutes. Remove and let cool enough to handle.

* Step 2

When cooled. Cut in half. Remove seeds and pulp. Cut the ends so it will stand on a baking sheet.

* Step 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.

* Step 4

Brown sausage in a frying pan. Drain and set aside.

* Step 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.

* Step 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.

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