Servings: 100 Portions (3 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
29 lb. squash, hubbard
2-1/4 cups (1 lb) shortening, melted
4-1/2 tablespoon (3 oz) salt
1 teaspoon pepper, black
1 cup (8 oz) sugar, brown
Cut squash in half; remove seeds. Cut into 4-1/2 oz pieces. Place squash in pans. Brush squash in each pan with shortening; sprinkle with salt, pepper and brown sugar. Cover pans. Bake 45 minutes; remove covers and bake 15 minutes longer or until tender and lightly browned.
NOTE:
34 lb 8 oz hubbard squash A.P. will yield 29 lb squash. Any variety of fall-winter squash may be used.