{"id":6398,"slug":"baked-hubbard-squash","title":"Baked Hubbard squash","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Hubbard squash","salt and pepper","butter"],"ingredients_norm":["hubbard squash","salt and pepper","butter"],"steps":["Cut the squash in four, remove the seeds.","Salt and pepper, put a piece of butter on top of each piece of squash and bake in oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w132:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"20d6872cdf2a59840b1286958b22bbf7193b176e8a0b8c3b491a2adeed5d6ccd","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-hubbard-squash"}