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Print this Recipe    Hubbard Squash

HUBBARD SQUASH

1 (5 lb.) squash
1 med. onion, diced
3 lg. tart apples, peeled, cored & diced
1/2 c. raisins
Parsley for garnish
2 tbsp. margarine or butter
2 tsp. cinnamon
1/2 c. sunflower kernels

Lay squash on its side and cut off 1/4 of it to make a lid. Remove
seed and strings. Melt margarine in skillet, add onion and saute
until soft about 5 minutes. Add apples, cinnamon, raisins and
sunflower kernels. Stir and toss until well mixed. Cook about 5
minutes. Scoop apple mixture into squash and replace lid. Place
on baking sheet and bake at 350 degrees until tender, about 1 1/2
hours. Garnish. Serves 8.

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8 of 9 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Excellent and Tasty, November 7, 2004 - 07:10 PM
Reviewer: Sharon from Midland, Michigan
This was my first time cooking a Hubbard squash. I added about 1/4 cup of brown sugar to the recipe. I did not add salt or pepper. However, in the future I would add salt and pepper to flavor as it cooks. The squash was delicious and was very colorful. Every one enjoyed it immensely. I will cook it often. Delicious and healthy too.

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