Boston Chicken Squash

Boston Chicken Squash Recipe

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

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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About Boston Chicken Squash

Course/Dish: Vegetables
Other Tag: Quick & Easy

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