Brad's Hubbard squash-kin with harvest stuffing
Brad's Hubbard squash-kin with harvest stuffing

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, brad's hubbard squash-kin with harvest stuffing. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Brad's Hubbard squash-kin with harvest stuffing is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Brad's Hubbard squash-kin with harvest stuffing is something that I have loved my whole life.

Brad's Hubbard squash-kin with harvest stuffing. This is a Hubbard squash that crossed with a sugar pumpkin in the garden. The Hubbard is a very firm meated squash it does take some time to cook it into submission. This can be done with either the squash or the pumpkin.

To begin with this particular 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 cook that.

The ingredients needed to make Brad's Hubbard squash-kin with harvest stuffing:
  1. Take 1 lg Hubbard squash-kin
  2. Make ready 1 lb Jimmy dean's maple breakfast sausage
  3. Prepare 2 carrots, chopped
  4. Take 1/2 lb Brussel sprouts, cut in half
  5. Take 3 stalks celery, cut down the middle and chopped
  6. Prepare 1/2 lg sweet onion, chopped
  7. Prepare 1 yellow crooked neck squash, chopped
  8. Take 1 tbs Minced garlic
  9. Get 1/4 cup sherry
  10. Take 8 oz creme friache
  11. Prepare 5 oz spreadable brie cheese
  12. Get 6 tbs maple syrup
  13. Prepare Slices Muenster cheese

Packed into squash and topped with mixture of panko crumbs mixed, melted butter And parsley. This dish has it all – veggies, meat, and a natural sweetness and creamy consistency without any added sugar. I use pork sausage but you can substitute something lower in fat. Cut top from squash and remove seeds and strings.

Instructions to make Brad's Hubbard squash-kin with harvest stuffing:
  1. Place the whole squash in the oven at 350 for 30 minutes. Remove and let cool enough to handle.
  2. When cooled. Cut in half. Remove seeds and pulp. Cut the ends so it will stand on a baking sheet.
  3. 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.
  4. Brown sausage in a frying pan. Drain and set aside.
  5. 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.
  6. 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.

I use pork sausage but you can substitute something lower in fat. Cut top from squash and remove seeds and strings. Prick cavity with a fork, rub with extra virgin olive oil, salt and pepper. It has a dusky gray-blue skin. There is an orange golden-skinned version of the Blue Hubbard-called the Golden Hubbard-which is slightly smaller and is more orange on the inside and out than golden.

So that is going to wrap this up for this special food brad's hubbard squash-kin with harvest stuffing recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!