butternut squashes, halved with seeds removed
brown sugar, firmly packed
How to Make Boston Chicken Squash
2Place squash cut-side down on non stick cooking spray covered shallow baking pan.
3Bake uncovered about 45 minutes or until fork tender.
4Wipe cut surface with a little butter and sprinkle with salt.
5Return to bake cut-side up about 10 minutes longer or until browned and soft.
6Scrape out the meat into a mixing bowl.
7Add sugar, honey, ginger, pumpkin pie spice and butter.
8Beat with electric mixer at medium speed until smooth.
9Return to oven, covered in foil, just to keep warm until time to serve, 325 for 30 minutes.
10Refrigerate leftovers for about a week or freeze up to 4 months.
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About Boston Chicken Squash