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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, brad's hubbard squash-kin with harvest stuffing. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Brad's Hubbard squash-kin with harvest stuffing is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Brad's Hubbard squash-kin with harvest stuffing is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook brad's hubbard squash-kin with harvest stuffing using 13 ingredients and 6 steps. Here is how you cook it.

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

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