Stuffed Hubbard Squash Recipes

STUFFED HUBBARD SQUASH

Steps:

• Preheat oven to 350 degrees.Cut the Hubbard squash in half and remove the seeds.Peel and dice half the squash. Place the uncut half cut side down, on a baking sheet and bake for 1 hour and 45 minutes.It should just be starting to soften. Remove from oven. In the mean time, melt the butter in a large skillet and saute onions , celery and diced squash.Also add the parsnips , sun chokes, rutabagas and poultry seasoning. Sate over medium heat for 15 minutes. Add the broth, cover and simmer for 20 minutes or until vegetables are tender. Toss with cornbread . When the Hubbard is beginning to soften , remove from the oven. Mound the stuffing in the squash . Spray with oil or drizzle with melted butter. Bake at 350 degrees for another 45 to 90 minutes until the squash is very tender (cooking time will depend on the size of the squash).

SQUASAGE (SAUSAGE-STUFFED SQUASH)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
• Place squash, cut sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
• Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
• Bake in the preheated oven until filling is cooked through, about 20 minutes.