Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's hubbard squash-kin with harvest stuffing. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Brad's Hubbard squash-kin with harvest stuffing is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Brad's Hubbard squash-kin with harvest stuffing is something that I have loved my whole life.
Great recipe for 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.
To begin 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:
- Get 1 lg Hubbard squash-kin
- Make ready 1 lb Jimmy dean's maple breakfast sausage
- Prepare 2 carrots, chopped
- Prepare 1/2 lb Brussel sprouts, cut in half
- Get 3 stalks celery, cut down the middle and chopped
- Prepare 1/2 lg sweet onion, chopped
- Take 1 yellow crooked neck squash, chopped
- Get 1 tbs Minced garlic
- Make ready 1/4 cup sherry
- Make ready 8 oz creme friache
- Get 5 oz spreadable brie cheese
- Make ready 6 tbs maple syrup
- Make ready Slices Muenster cheese
Brad's Hubbard squash-kin with harvest stuffing. This is a Hubbard squash that crossed with a sugar pumpkin in the garden. When I tasted the stuffing, I thought the sage was too strong. But after it baked, it mellowed an was the perfect amount.
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.
See recipes for Yummy stuffing, Yummy Bread Stuffing too. 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. Scooped out some of acorn squash, to make more room for stuffing but then mixed loose squash into meat mixture.
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