Recipe Name SAVORY SUMMER SQUASH Submitted by jgouker Recipe Description Q06100 Quantity 100 Quantity Unit SERVINGS (1/2 SQUASH) Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 58 cups, cubes split and seeded 7 1/2 cups (8 fl oz) water, warm (110 degrees) 1 cup (8 fl oz) water 22 tablespoons light brown sugar 1 tablespoon cinnamon, ground 1 tablespoon salt Steps Sequence Step 1 Method 1. Cut squash in half; remove seeds. 2. Place squash cut side down in steam table pans. 3. Add 1-1/2 cups water to each pan. 4. Using a convection oven, bake at 350 F. 1 hour on high fan, closed vent or until tender. 5. Combine water, cinnamon, brown sugar 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. CCP: Hold at 140 F. or higher for service. NOTE: HUBBARD, ZUCCINNI OR ACORN SQUASH MAY BE USED IN THIS RECIPE.