Baked Hubbard Squash

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
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

Method

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
97 cal 14 g 3 g 4 g 10 mg 118 mg 23 mg

Portion

3-1/2 Ounces

Yield

100