Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, brad's hubbard squash-kin with harvest stuffing. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Brad's Hubbard squash-kin with harvest stuffing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Brad's Hubbard squash-kin with harvest stuffing is something that I’ve loved my entire life. They’re nice and they look fantastic.
Hubbard squash filled with cornbread stuffing is just the thing. What do you do with a giant Hubbard squash, whether it's Golden Hubbard like the one I have here or one of the more common Blue Hubbards? Golden Hubbard squash is an attractive winter squash with a tear-drop shape and a deep orange-red or golden-red shell.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook brad's hubbard squash-kin with harvest stuffing using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Brad's Hubbard squash-kin with harvest stuffing:
- Prepare 1 lg Hubbard squash-kin
- Get 1 lb Jimmy dean's maple breakfast sausage
- Get 2 carrots, chopped
- Take 1/2 lb Brussel sprouts, cut in half
- Make ready 3 stalks celery, cut down the middle and chopped
- Take 1/2 lg sweet onion, chopped
- Get 1 yellow crooked neck squash, chopped
- Prepare 1 tbs Minced garlic
- Make ready 1/4 cup sherry
- Prepare 8 oz creme friache
- Get 5 oz spreadable brie cheese
- Make ready 6 tbs maple syrup
- Prepare Slices Muenster cheese
In this video, I harvest the blue hubbard squash a couple weeks early because the animals were starting to eat the squash in the field. Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color. Hubbard Squash Recipes Blue Hubbard Squash Vegan Thanksgiving Thanksgiving Side Dishes Cornbread Stuffing Pumpkin Squash Baked Squash Winter Food Fall From butternut to acorn, hubbard to fresh pumpkin, make the most of fall's harvest with the best squash recipes around. A hubbard squash is a winter squash with a green or blue shell and sweet orange flesh.
Steps to make Brad's Hubbard squash-kin with harvest stuffing:
- Place the whole squash in the oven at 350 for 30 minutes. Remove and let cool enough to handle.
- When cooled. Cut in half. Remove seeds and pulp. Cut the ends so it will stand on a baking sheet.
- 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.
- Brown sausage in a frying pan. Drain and set aside.
- 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.
- 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.
Hubbard squash is typically hard and firm on the outside, with shell colors that range from dark green or gray to blue. The flavor of Hubbard squash is sweet potato meets pumpkin. Though high in sugar, this squash can sometimes be mealy, which means it is best pureed. You can also mash the flesh like potatoes and mix into casseroles or combine it with wild rice or other whole grain side dishes. Use Hubbard squash in place of butternut squash in any butternut squash soup recipe.
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