boston chicken squash

How To Make boston chicken squash

• 1

  Preheat oven to 400.
• 2

  Place squash cut-side down on non stick cooking spray covered shallow baking pan.
• 3

  Bake uncovered about 45 minutes or until fork tender.
• 4

  Wipe cut surface with a little butter and sprinkle with salt.
• 5

  Return to bake cut-side up about 10 minutes longer or until browned and soft.
• 6

  Scrape out the meat into a mixing bowl.
• 7

  Add sugar, honey, ginger, pumpkin pie spice and butter.
• 8

  Beat with electric mixer at medium speed until smooth.
• 9

  Return to oven, covered in foil, just to keep warm until time to serve, 325 for 30 minutes.
• 10

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