baked hubbard squash

Categories
Yield
100 Servings
MeasureIngredient
1⅞ quart WATER; WARM
1 cup WATER
1 pounds BUTTER PRINT SURE
29 pounds SQUASH SUMMER FZ
1 pounds SUGAR; BROWN, 2 LB
1 tablespoon CINNAMON GROUND 1 LB CN
1 tablespoon SALT TABLE 5LB

PAN: 12X20X2½ INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN 1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 ½ OZ PIECES.

2. PLACE SQUASH CUT SIDE UP IN PANS.

3. ADD 1 ½ CUPS WATER TO EACH PAN. COVER PANS.

4. BAKE 1 HOUR OR UNTIL TENDER.

5. COMBINE BUTTER OR MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL. SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY IN STEAM-JACKETED KETTLE OR STOCK POT.

6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.

NOTE: 1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH.

NOTE: 2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED.

CUT IN HALF, LENGTH-WISE; REMOVE SEEDS. IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS. FOLLOW STEPS 3 THROUGH 6. EACH PORTION: 1 SQUASH HALF (5 OUNCES).

NOTE: 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: Q06100

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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