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 |
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