Hey everyone, hope you’re having an incredible day today. Today, we’re going 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 tasty. 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 easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Brad's Hubbard squash-kin with harvest stuffing is something that I’ve loved my entire life. They are fine and they look wonderful.
A hubbard squash is a winter squash with a green or blue shell and sweet orange flesh. A relatively recent addition to hubbard squash varieties is Feel free to substitute any hardy winter squash for the Hubbard. 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?
To begin with this recipe, we have to first prepare a few components. 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:
- Make ready 1 lg Hubbard squash-kin
- Take 1 lb Jimmy dean's maple breakfast sausage
- Take 2 carrots, chopped
- Make ready 1/2 lb Brussel sprouts, cut in half
- Make ready 3 stalks celery, cut down the middle and chopped
- Prepare 1/2 lg sweet onion, chopped
- Take 1 yellow crooked neck squash, chopped
- Take 1 tbs Minced garlic
- Take 1/4 cup sherry
- Make ready 8 oz creme friache
- Get 5 oz spreadable brie cheese
- Get 6 tbs maple syrup
- Make ready Slices Muenster cheese
Hubbard Squash with Cornbread Stuffing - Just a Little Bit of Bacon. Looking for an impressive vegetarian centerpiece for Thanksgiving? Place the squash in a lightly oiled baking dish or roasting pan. The flavor of Hubbard squash is a combination of sweet potato meets pumpkin, which makes it perfect in pies and soups.
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.
Place the squash in a lightly oiled baking dish or roasting pan. 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. 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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