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Sugar Hubbard Squash Pie
Warm Squash Soup
Sugar Hubbard Ice Cream
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Download Sugar Hubbard Ice Cream Recipe
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3 cups of cooked squash
1 cup of brown sugar, packed
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1 tsp. salt
1/2 gallon of vanilla ice cream

Take the vanilla ice cream out of the freezer and let it begin to thaw. Place in a mixer bowl and begin to mix. Add each of the ingredience and mix. Do not add a new ingredient until the last has been blended thoroughly. When all of the ingredients have been added and mixed well, refreeze in a container.
(For more ways to use Sugar Hubbard Ice Cream, Click Here.)
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2 cups of squash puree
2 cups of organic chicken stock
3 Tablespoons of peanut butter
1/8th teaspoon nutmeg
salt and white pepper to taste
 
Take the squash puree and the 3 T. of peanut butter and put it in the blender and blend it well. Put it in the pot. Mix in the 2 cups of chicken broth. Simmer on the stove until everything is hot. Sprinkle the nutmeg over the top and mix in. Sprinkle the salt and pepper. Let the soup simmer for a few minutes to make the whole soup have one flavor. Serve in a bowl or a mug with crusty bread.
Download Squash Soup Recipe
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Download Sugar Hubbard Pie
Recipe
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Last Updated on December 30, 2013
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We are currently working on our very own Hubbard Squash Recipe Cook Book and hope to have it available for purchase for the 2014 Fall season!
Many more recipes coming soon!
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