Baked Hubbard Squash
INGREDIENTS:
1 7/8 qt WATER; WARM
1 c WATER
1 lb BUTTER PRINT SURE
29 lb SQUASH SUMMER FZ
1 lb SUGAR; BROWN, 2 LB
1 tb CINNAMON GROUND 1 LB CN
1 tb SALT TABLE 5LB
1 7/8 qt WATER; WARM
1 c WATER
1 lb BUTTER PRINT SURE
29 lb SQUASH SUMMER FZ
1 lb SUGAR; BROWN, 2 LB
1 tb CINNAMON GROUND 1 LB CN
1 tb SALT TABLE 5LB
PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 OZ PIECES.
2. PLACE SQUASH CUT SIDE UP IN PANS.
3. ADD 1 1/2 CUPS WATER TO EACH PAN. COVER PANS.
4. BAKE 1 HOUR OR UNTIL TENDER.
5. COMBINE BUTTER OR MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL. SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY IN STEAM-JACKETED KETTLE OR STOCK POT.
6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
NOTE: 1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH.
NOTE: 2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED. CUT IN HALF, LENGTH-WISE; REMOVE SEEDS. IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS. FOLLOW STEPS 3 THROUGH 6. EACH PORTION: 1 SQUASH HALF (5 OUNCES).
NOTE: 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: Q06100
SERVING SIZE: 1 PIECE
1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 OZ PIECES.
2. PLACE SQUASH CUT SIDE UP IN PANS.
3. ADD 1 1/2 CUPS WATER TO EACH PAN. COVER PANS.
4. BAKE 1 HOUR OR UNTIL TENDER.
5. COMBINE BUTTER OR MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL. SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY IN STEAM-JACKETED KETTLE OR STOCK POT.
6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
NOTE: 1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH.
NOTE: 2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED. CUT IN HALF, LENGTH-WISE; REMOVE SEEDS. IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS. FOLLOW STEPS 3 THROUGH 6. EACH PORTION: 1 SQUASH HALF (5 OUNCES).
NOTE: 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: Q06100
SERVING SIZE: 1 PIECE