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
Razzle Dazzle Recipes
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