Recipe - Baked Hubbard Squash

1 7/8 qt WATER; WARM
1 cup WATER
1 pound BUTTER PRINT SURE
29 pound SQUASH SUMMER FZ
1 pound SUGAR; BROWN, 2 LB
1 tablespoon CINNAMON GROUND 1 LB CN
1 tablespoon SALT TABLE 5LB

PAN: 12X20X2 One half INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN

1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 One half OZ PIECES.

2. PLACE SQUASH CUT SIDE UP IN PANS.

3. ADD 1 One half CUPS WATER TO EACH PAN. COVER PANS.

4. BAKE 1 HOUR OR UNTIL TENDER.

5. COMBINE BUTTER OR MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND
SALT; MIX WELL. SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY
IN STEAMJACKETED KETTLE OR STOCK POT.

6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.

NOTE: 1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB
SQUASH.

NOTE: 2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED.
CUT IN HALF, LENGTHWISE; REMOVE SEEDS. IN STEP 2, PLACE CUT SIDE UP
IN 10 STEAM TABLE PANS. FOLLOW STEPS 3 THROUGH 6. EACH PORTION: 1
SQUASH HALF (5 OUNCES).

NOTE: 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR
OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE
NO. A25.
Recipe Number: Q06100

SERVING SIZE: 1 PIECE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.