Brad's Hubbard squash-kin with harvest stuffing

Place the whole squash in the oven at 350 for 30 minutes. Remove and let cool enough to handle.

When cooled. Cut in half. Remove seeds and pulp. Cut the ends so it will stand on a baking sheet.

Place 3 tbs syrup in each half. Bake for another 45 min to an hour. Every 15 minutes brush syrup around the edges to glaze the squash. Remove from oven when a fork pierces squash meat easily.

Brown sausage in a frying pan. Drain and set aside.

Meanwhile, heat 1 tbs oil in a deep fry pan. Add carrots and brussels. Saute 5 minutes. Add onion and celery. Saute 5 more minutes. Add crooked neck and garlic. Saute 2 more minutes. Add sherry and completely reduce liquid. Remove from heat and immediately add cream cheese, creme friache, and brie. Stir well. Incorporate sausage.

When squash is ready, stuff with half the stuffing in each half. Bake for another 10 minutes. Add cheese slices and cook 5 more minutes. Remove from oven. Serve as halves to the table. Enjoy.