Baked Hubbard Squash

29 pounds Hubbard squash
2 1/4 cups (1 pound) shortening, melted
4 1/2 tablespoons salt
1 teaspoon black pepper
1 cup brown sugar (packed)

Preheat oven to 350 degrees F.

Cut squash in half; remove seeds. Cut into 4 1/2 ounce pieces. Place squash in pans. Brush squash in each pan with shortening; sprinkle with salt, pepper and brown sugar. Cover pans.

Bake 45 minutes; remove covers and bake 15 minutes longer or until tender and lightly browned.

Makes 100 portions.

NOTE: Any variety of fall-winter squash may be used.