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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, brad's hubbard squash-kin with harvest stuffing. One of my favorites. For mine, I will 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 favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Brad's Hubbard squash-kin with harvest stuffing is something that I’ve loved my entire life.

To begin 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 that.

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