Instructions: PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN

1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 OZ PIECES.

2. PLACE SQUASH CUT SIDE UP IN PANS.

3. ADD 1 1/2 CUPS WATER TO EACH PAN. COVER PANS.

4. BAKE 1 HOUR OR UNTIL TENDER.

5. COMBINE BUTTER OR MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL. SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY IN STEAM-JACKETED KETTLE OR STOCK POT.

6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.

NOTE:

1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH.

NOTE:

2. IN STEP 1, 34 LB 12 OZ 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 UNTIL 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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