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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 136.9
  • Total Fat: 3.2 g
  • Cholesterol: 0.4 mg
  • Sodium: 69.4 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.3 g

View full nutritional breakdown of Baked Blue Hubbard calories by ingredient
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Baked Blue Hubbard

Submitted by: RAINBOWTIA

Introduction

This is the only way my family will eat winter squash. It is a must have side dish for Thanksgiving and Christmas. It serves well with poultry, beef or pork. This is the only way my family will eat winter squash. It is a must have side dish for Thanksgiving and Christmas. It serves well with poultry, beef or pork.
Number of Servings: 6

Ingredients

    1 blue hubbard squash
    1/2 c brown sugar
    1 Tbsp cinnamon
    1 tsp nutmeg
    1/2 tsp allspice
    Cooking Spray
    3 Tbsp Brummel & Brown
    1/2 c milk

Directions

Clean the outside of your Blue Hubbard Squash (though you could probably substitute any winter squash). Cut the squash in half and remove the seeds and fibers.

Place the squash in a glass baking dish (metal dishes can transfer taste). Divide the brown sugar into each half of the squash. Divide cinnamon, nutmeg and allspice into each half also. Also, put 1 Tbsp of Brummel & Brown Spread (or margarine/butter of your choice) in each half. Spray cut edge of the squash with cooking spray if desired.

Bake in a 375 degree oven for 45-60 until it can be easily pierced with a fork, like you do a baked potato.

When baking is complete, scoop squash out of the shell into a bowl. Add the other Tbsp of Brummel & Brown and blend with electric mixer. Add milk, a little at a time, to get the desired consistency.

Your nutritional values will vary a bit, depending on the size of your squash, how much milk you use, etc.

Number of Servings: 6

Recipe submitted by SparkPeople user RAINBOWTIA.





TAGS:  Side Items |

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Member Ratings For This Recipe

  • another favorite in our house.. even if you aren't a big fan of winter squash this one is a great way to change that. - 11/8/10

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