Boston Chicken Squash
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
butternut squash
halved, remove seeds |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
salt
|
*
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
honey
|
|
| ½ | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| 4 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
butternut squash
halved, remove seeds |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
salt
|
*
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
honey
|
|
| 2.5 | ml |
ginger
ground |
|
| 5 | ml |
pumpkin pie spice
|
|
| 6E+1 | ml |
butter
melted |
|
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.
