Boston Chicken Squash

Categories: Copycat, Vegetables

Yield: 6 servings



-patdwigans_om@juno.com

2 Butternut squash; halve

-long, remove seeds

Margarine or butter

Salt

1/2 c Brown sugar; packed

1/2 c Honey

1/2 ts Ground ginger

1 ts Pumpkin pie spices

4 tb Butter or margarine; melted



Preheat oven to 400 . 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, pumpie pie spice and butter.

Beat with electric mixer at med speed until smooth.

Return to oven, ocvered in foil, just to keep warm

until time to serve, 325 for 30 minutes. Refrigerate

leftovers for about a week or freeze up to 4 months.

Boston Chicken Squash

Categories: Copycat, Vegetables

Yield: 6 servings

-patdwigans_om@juno.com

2 Butternut squash; halve

-long, remove seeds

Margarine or butter

Salt

1/2 c Brown sugar; packed

1/2 c Honey

1/2 ts Ground ginger

1 ts Pumpkin pie spices

4 tb Butter or margarine; melted

Preheat oven to 400 . 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, pumpie pie spice and butter.

Beat with electric mixer at med speed until smooth.

Return to oven, ocvered in foil, just to keep warm

until time to serve, 325 for 30 minutes. Refrigerate

leftovers for about a week or freeze up to 4 months.