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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's hubbard squash-kin with harvest stuffing. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Brad's Hubbard squash-kin with harvest stuffing is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Brad's Hubbard squash-kin with harvest stuffing is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. 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. Get 1 lg Hubbard squash-kin
  2. Make ready 1 lb Jimmy dean's maple breakfast sausage
  3. Take 2 carrots, chopped
  4. Take 1/2 lb Brussel sprouts, cut in half
  5. Take 3 stalks celery, cut down the middle and chopped
  6. Make ready 1/2 lg sweet onion, chopped
  7. Take 1 yellow crooked neck squash, chopped
  8. Make ready 1 tbs Minced garlic
  9. Prepare 1/4 cup sherry
  10. Prepare 8 oz creme friache
  11. Take 5 oz spreadable brie cheese
  12. Make ready 6 tbs maple syrup
  13. Take Slices Muenster cheese
Steps 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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