|SQUASH,HUBBARD,FRESH||29 lbs||7 gal 3/8 qts||32-5/8 lbs|
|WATER,WARM||3-7/8 lbs||1 qts 3-1/2 cup|
|BUTTER,MELTED||1 lbs||2 cup|
|WATER||8-1/3 oz||1 cup|
|SUGAR,BROWN,PACKED||10-7/8 oz||2-1/8 cup|
|CINNAMON,GROUND||1/4 oz||1 tbsp|
|SALT||5/8 oz||1 tbsp|
1 Cut squash in half; remove seeds. Cut into 4-1/2 ounce pieces.
2 Place squash cut side up in steam table pans.
3 Add 1-1/2 cups water to each pan. Cover pans.
4 Using a convection oven, bake at 350 F. 1 hour on high fan, closed vent or until tender.
5 Combine butter or margarine, water, cinnamon, brown sugar 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. CCP: Hold at 140 F. or higher for service.
|97 cal||14 g||3 g||4 g||10 mg||118 mg||23 mg|