Squash And Corn, Baked Recipe ingredients

• 1 Hubbard squash, whole
• 4 cups corn, off the cob
• ½ cup butter
• 4 cups water
• seasonings to taste

To prepare this Squash And Corn, Baked Recipe, first boil water and corn for 10 minutes. Drain off water. In the top of the Hubbard squash make an opening. Pass a spoon through the opening and remove as many seeds as possible, leaving all the flesh intact. Stuff the squash through the opening with the corn, seasonings and butter. Bake in moderate oven for about 45 minutes. Then serve.