Boston Chicken Squash

Recipe Ingredients

2		Butternut squash - halve
		Remove seeds
		Margarine or butter
		Salt
1/2 cup	80g / 2.8oz	Brown sugar - packed
1/2 cup	118ml	Honey
1/2 teaspoon	2.5ml	Ground ginger
1 teaspoon	5ml	Pumpkin pie spices
4 tablespoons	60ml	Butter or margarine - melted

Recipe Instructions

Preheat oven to 400F.

Place squash cut-side down on Pam-sprayed shallow baking pan. Bake uncovered about 45 minutes or until fork tender.

Wipe cut surface with a little butter and sprinkle with salt. Return to bake cut-side up about 10 minutes longer or until browned and soft. Scrape out the meat into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spice and butter.

Beat with electric mixer at med speed until smooth. Return to oven, covered in foil, just to keep warm until time to serve, 325F for 30 minutes. Refrigerate leftovers for about a week or freeze up to 4 months.

Source:
Gloria Pitzer.

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