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We hope you got benefit from reading it, now let’s go back to brad's hubbard squash-kin with harvest stuffing recipe. You can have brad's hubbard squash-kin with harvest stuffing using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Brad's Hubbard squash-kin with harvest stuffing:
- Provide 1 lg Hubbard squash-kin
- Provide 1 lb Jimmy dean's maple breakfast sausage
- Prepare 2 carrots, chopped
- Provide 1/2 lb Brussel sprouts, cut in half
- Provide 3 stalks celery, cut down the middle and chopped
- Prepare 1/2 lg sweet onion, chopped
- Take 1 yellow crooked neck squash, chopped
- You need 1 tbs Minced garlic
- Take 1/4 cup sherry
- Use 8 oz creme friache
- Use 5 oz spreadable brie cheese
- Prepare 6 tbs maple syrup
- Provide Slices Muenster cheese
Instructions to make Brad's Hubbard squash-kin with harvest stuffing:
- Place the whole squash in the oven at 350 for 30 minutes. Remove and let cool enough to handle.
- When cooled. Cut in half. Remove seeds and pulp. Cut the ends so it will stand on a baking sheet.
- 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.
- Brown sausage in a frying pan. Drain and set aside.
- 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.
- 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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