Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brad's hubbard squash-kin with harvest stuffing. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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.
Brad's Hubbard squash-kin with harvest stuffing is one of the most favored of current trending meals 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 which I have loved my entire life. They are fine and they look wonderful.
To get started with this 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 lg Hubbard squash-kin
- Prepare Jimmy dean's maple breakfast sausage
- Make ready carrots, chopped
- Take Brussel sprouts, cut in half
- Make ready celery, cut down the middle and chopped
- Take lg sweet onion, chopped
- Get yellow crooked neck squash, chopped
- Take Minced garlic
- Get sherry
- Take creme friache
- Take spreadable brie cheese
- Make ready maple syrup
- Prepare Muenster cheese
It should be tough to poke through the rind with your fingernail when the fruits are ready to be harvested. A hubbard squash is a winter squash with a green or blue shell and sweet orange flesh. Hubbard squash is typically hard and firm on the outside, with shell colors that range from dark green or gray to blue. 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.
Instructions 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.
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. When my daughter came home for Thanksgiving, she brought an amazing, enormous Hubbard squash, like a grayish-green football on steroids. A knowledgeable friend says that she has known people to take a Hubbard squash out to the street and smash it on the pavement to open it up!
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