Cooking For A Crowd - Large Sized Vegetable Recipes
 Baked Hubbard Squash Recipe
Recipes for Quantity Cooking


Baked Hubbard Squash

29 lb. squash - hubbard
2 1/4 cups (1 lb) shortening, melted
4 1/2 tbsp. (3 oz) salt
1 tsp. pepper, black
1 cup (8 oz) sugar, brown

Cut squash in half; remove seeds. Cut into 4 1/2 oz pieces.

Place squash in pans. Brush squash in each pan with shortening; sprinkle with salt, pepper and brown sugar. Cover pans.

Preheat oven to 350 F.

Bake 45 minutes; remove covers and bake 15 minutes longer or until tender and lightly browned.

YIELD: 100 Portions

NOTE: 34 lb 8 oz hubbard squash will yield 29 lb squash. Any variety of fall-winter squash may be used.

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