Baked Hubbard Squash
Recipe No. 637 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 637 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Squash, Hubbard — 40 pounds
- Water, boiling — as needed
- Butter, melted — 1 ounce (2 mess kit spoons)
- Salt — as needed
- Pepper — as needed
Directions
- Wash squash.
- Cover squash with boiling water. Cover and heat to boiling point; boil about 10 minutes to soften skin.
- Cut squash into halves; remove seeds. Cut halves into 3 inch squares.
- Brush with melted butter. Sprinkle with salt and pepper.
- Bake in moderate oven (350° F.) 1 hour or until tender.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Squash, Hubbard — 3 lb 3¼ oz Water, boiling — to taste Butter, melted — about ½ tsp Salt — to taste Pepper — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 637, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.