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

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, brad's hubbard squash-kin with harvest stuffing. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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.

Brad's Hubbard squash-kin with harvest stuffing is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Brad's Hubbard squash-kin with harvest stuffing is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have brad's hubbard squash-kin with harvest stuffing using 13 ingredients and 6 steps. Here is how you can achieve that.

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

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.

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.

Scooped out some of acorn squash, to make more room for stuffing but then mixed loose squash into meat mixture. Packed into squash and topped with mixture of panko crumbs mixed, melted butter And parsley. STOVE TOP: the stuffing for Thanksgiving dinner and dinner any other day of the year, too. It's not just for Thanksgiving anymore. Find a wide variety of delicious and easy Kraft Foods recipes, cooking tips, and more for every meal and occasion.

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