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Boston Chicken Squash

Boston Chicken Squash


  • 2 butternut squash, halved, remove seeds
  • margarine or butter
  • salt
  • 1/2 cup brown sugar, packed
  • 1/2 cup honey
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spices
  • 4 tablespoons butter or margarine, melted


  1. Preheat oven to 400F.
  2. Place squash cut-side down on Pam-sprayed shallow baking pan. Bake uncovered about 45 minutes or until fork tender.
  3. 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.
  4. Scrape out the meat into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spice and butter.
  5. 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.
  6. Refrigerate leftovers for about a week or freeze up to 4 months.

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