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Add a photoServings: 12
Ingredients
- 1 7/8 quart WATER, Hot
- 1 c. WATER
- 1 lb BUTTER PRINT SURE
- 29 lb SQUASH SUMMER FZ
- 1 lb SUGAR, BROWN, 2 LB
- 1 Tbsp. CINNAMON Grnd 1 LB CN
- 1 Tbsp. SALT TABLE 5LB
Directions
- PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
- 1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 Ounce Pcs.
- 2. PLACE SQUASH CUT SIDE UP IN PANS.
- 3. Add in 1 1/2 C. WATER TO EACH PAN. COVER PANS.
- 4. BAKE 1 HOUR Or possibly Till TENDER.
- 5. COMBINE BUTTER Or possibly MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL. SIMMER ABOUT 5 Min Or possibly Till HEATED THOROUGHLY IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
- 6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
- NOTE:
- 1. IN STEP 1, 32 LB 8 Ounce FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH.
- NOTE:
- 2. IN STEP 1, 34 LB 12 Ounce ACORN SQUASH (40 LB A.P.)MAY BE USED.
- CUT IN HALF, LENGTH-WISE; 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 possibly Till TENDER ON HIGH FAN, CLOSED VENT.
- NOTE:
- 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE
- SERVING SIZE: 1 PIECE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 12 servings | |
| Calories 416 | |
| Calories from Fat 270 | 65% |
| Total Fat 30.67g | 38% |
| Saturated Fat 19.42g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 816mg | 34% |
| Potassium 62mg | 2% |
| Total Carbs 37.62g | 10% |
| Dietary Fiber 0.3g | 1% |
| Sugars 36.71g | 24% |
| Protein 0.39g | 1% |
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