Boston Chicken Squash
Submitted by slash
A Boston Market copycat butternut squash whipped with brown sugar, honey, butter, ginger, and pumpkin pie spice until silky smooth. Roasted until caramelized, then mashed into the coziest fall side dish.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is the butternut squash side dish that made Boston Market famous, and now you can make it at home any time you want.
Halved butternut squash roasts cut-side down until fork-tender, then gets a quick flip with a swipe of butter and a sprinkle of salt to caramelize the tops.
The roasted flesh gets scooped out and whipped smooth with brown sugar, honey, melted butter, ground ginger, and pumpkin pie spice. It turns into this velvety, warmly spiced puree that tastes like fall in a bowl.
Keep it warm in a low oven covered in foil until you’re ready to serve.
Freezes beautifully for up to 4 months, so make extra and stash it away for busy weeknights.
Variations
- Savory Twist: Cut the sugar in half and add a pinch of nutmeg and a tablespoon of sage-infused brown butter.
- Lighter Version: Replace half the butter with Greek yogurt for a tangier, leaner puree.
Chef Tips
- Roast cut-side down first. Direct contact with the hot pan caramelizes the sugars in the squash and deepens the flavor before you even add the sweeteners.
- Whip with an electric mixer for the smoothest texture. A fork or potato masher will leave it chunky.
- This holds well in a low oven for up to 30 minutes, making it a great make-ahead side for holiday dinners.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
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℉ (160℃) for 30 minutes.
Refrigerate leftovers for about a week or freeze up to 4 months.
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