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| RECIPE FOR BAKED HUBBARD SQUASH |
| Title: | Baked Hubbard Squash | | Category: | Cooking For A Crowd | | Sub-Category: | Vegetables | | Rating: |  | Instructions:
Baked Hubbard Squash29 pounds Hubbard squash
2 1/4 cups (1 pound) shortening, melted
4 1/2 tablespoons salt
1 teaspoon black pepper
1 cup brown sugar (packed) Preheat oven to 350 degrees F. Cut squash in half; remove seeds. Cut into 4 1/2 ounce pieces. Place squash in pans. Brush squash in each pan with shortening; sprinkle with salt, pepper and brown sugar. Cover pans. Bake 45 minutes; remove covers and bake 15 minutes longer or until tender and lightly browned. Makes 100 portions. NOTE: Any variety of fall-winter squash may be used.
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