Boston Chicken Squash Recipe

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Boston Chicken Squash

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Ingredients

2
butternut squashes, halved with seeds removed
butter
1/2 c
brown sugar, firmly packed
1/2 c
honey
1/2 tsp
ground ginger
1 tsp
pumpkin pie spices
4 Tbsp
butter, melted
"just a pinch" of salt

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy