Baked Hubbard Squash Recipe

• 1 7/8 quart WATER, Hot
• 1 c. WATER
• 1 lb BUTTER PRINT SURE
• 29 lb SQUASH SUMMER FZ
• 1 lb SUGAR, BROWN, 2 LB
• 1 Tbsp. CINNAMON Grnd 1 LB CN
• 1 Tbsp. SALT TABLE 5LB

1. PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
2. 1.
3. CUT SQUASH IN HALF; REMOVE SEEDS.
4. CUT INTO 4 1/2 Ounce Pcs.
5. 2.
6. PLACE SQUASH CUT SIDE UP IN PANS.
7. 3.
8. Add in 1 1/2 C. WATER TO EACH PAN.
9. COVER PANS.
10. 4.
11. BAKE 1 HOUR Or possibly Till TENDER.
12. 5.
13. COMBINE BUTTER Or possibly MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL.
14. SIMMER ABOUT 5 Min Or possibly Till HEATED THOROUGHLY IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
15. 6.
16. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
17. NOTE:
18. 1.
19. IN STEP 1, 32 LB 8 Ounce FRESH HUBBARD SQUASH A.P.
20. WILL YIELD 29 LB SQUASH.
21. NOTE:
22. 2.
23. IN STEP 1, 34 LB 12 Ounce ACORN SQUASH (40 LB A.P.
24. )MAY BE USED.
25. CUT IN HALF, LENGTH-WISE; REMOVE SEEDS.
26. IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS.
27. FOLLOW STEPS 3 THROUGH 6.
28. EACH PORTION: 1 SQUASH HALF (5 OUNCES).
29. NOTE:
30. 3.
31. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR Or possibly Till TENDER ON HIGH FAN, CLOSED VENT.
32. NOTE:
33. 4.
34. OTHER SIZES AND TYPES OF PANS MAY BE USED.
35. SEE RECIPE
36. SERVING SIZE: 1 PIECE

water, water, butter, fz, sugar, cinnamon, salt

Taken from cookeatshare.com/recipes/baked-hubbard-squash-74911 (may not work)