STUFFED HUBBARD SQUASH

STUFFED HUBBARD SQUASH image

Yield 12 People

Number Of Ingredients 12

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1 Large Hubbard squash
1 cup (2 sticks)butter or margarine
4 cups diced onions
2 cups diced celery
2 cups peeled and diced
parsnips
2 cups sun chokes (Jerusalem artichokes),peeled and diced
2 cups peeled and diced rutabaga, turnips or parsnips.
3 tablespoons poultry seasoning
4 cups chicken stock
6 cups crumbled corn bread
Non-stick spray olive oil or canola oil

Steps:

Preheat oven to 350 degrees.Cut the Hubbard squash in half and remove the seeds.Peel and dice half the squash. Place the uncut half cut side down, on a baking sheet and bake for 1 hour and 45 minutes.It should just be starting to soften. Remove from oven. In the mean time, melt the butter in a large skillet and saute onions , celery and diced squash.Also add the parsnips , sun chokes, rutabagas and poultry seasoning. Sate over medium heat for 15 minutes. Add the broth, cover and simmer for 20 minutes or until vegetables are tender. Toss with cornbread . When the Hubbard is beginning to soften , remove from the oven. Mound the stuffing in the squash . Spray with oil or drizzle with melted butter. Bake at 350 degrees for another 45 to 90 minutes until the squash is very tender (cooking time will depend on the size of the squash).