Brad's Hubbard squash-kin with harvest stuffing. Hubbard squash filled with cornbread stuffing is just the thing. What do you do with a giant Hubbard squash, whether it's Golden Hubbard like the one I have here or one of the more common Blue Hubbards? A hubbard squash is a winter squash with a green or blue shell and sweet orange flesh.

Hubbard squash, halved lengthwise and seeded. I did not want to waste all the beautiful pumpkins, squashes, and gourds that were part of the autumn display on my front porch this year, so I plucked out the Hubbard squash and made this soup. For the best flavor, stuff the lamb the day before you… Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color. You can have Brad's Hubbard squash-kin with harvest stuffing using 13 ingredients and 6 steps. Here is how you cook that.

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

1. Prepare 1 of lg Hubbard squash-kin.
2. It's 1 lb of Jimmy dean's maple breakfast sausage.
3. You need 2 of carrots, chopped.
4. Prepare 1/2 lb of Brussel sprouts, cut in half.
5. You need 3 stalks of celery, cut down the middle and chopped.
6. It's 1/2 of lg sweet onion, chopped.
7. Prepare 1 of yellow crooked neck squash, chopped.
8. You need 1 tbs of Minced garlic.
9. Prepare 1/4 cup of sherry.
10. You need 8 oz of creme friache.
11. Prepare 5 oz of spreadable brie cheese.
12. You need 6 tbs of maple syrup.
13. You need Slices of Muenster cheese.

In this video, I harvest the blue hubbard squash a couple weeks early because the animals were starting to eat the squash in the field. A large winter squash, the Hubbard is widely available in United States from early autumn to spring. The time varies depending on the size of the squash and the strength of your microwave. Stuff them with long grain wild rice, walnuts, garlic, cranberries, & thyme.

Brad's Hubbard squash-kin with harvest stuffing instructions

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..

Place acorn squash halves cut side up on a parchment paper-lined baking sheet. Brush the butter mixture inside squash. When my daughter came home for Thanksgiving, she brought an amazing, enormous Hubbard squash, like a grayish-green football on steroids. A knowledgeable friend says that she has known people to take a Hubbard squash out to the street and smash it on the pavement to open it up! Wikipedia Article About Hubbard squash on Wikipedia.