Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's hubbard squash-kin with harvest stuffing. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Hubbard squash filled with cornbread stuffing is just the thing. Hubbard squashes have thick rinds and a teardrop shape. Blue Hubbards have blue-gray skin, while golden Hubbards have bright-orange skin.
Brad's Hubbard squash-kin with harvest stuffing is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Brad's Hubbard squash-kin with harvest stuffing is something which I have loved my entire life. They’re nice and they look wonderful.
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:
- Take 1 lg Hubbard squash-kin
- Prepare 1 lb Jimmy dean's maple breakfast sausage
- Take 2 carrots, chopped
- Take 1/2 lb Brussel sprouts, cut in half
- Get 3 stalks celery, cut down the middle and chopped
- Take 1/2 lg sweet onion, chopped
- Prepare 1 yellow crooked neck squash, chopped
- Take 1 tbs Minced garlic
- Get 1/4 cup sherry
- Prepare 8 oz creme friache
- Prepare 5 oz spreadable brie cheese
- Make ready 6 tbs maple syrup
- Take Slices Muenster cheese
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 a combination of sweet potato meets pumpkin, which makes it perfect in pies and soups. 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.
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.
Golden Hubbard squash is an attractive winter squash with a tear-drop shape and a deep orange-red or golden-red shell. The innards of this squash are golden-yellow, with a mild flavor and sweetness that exceeds most Your squash should be ready to harvest in late fall once the vines begin to peel back. 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. 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.
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