Boston Chicken Squash

Boston Chicken Squash Recipe

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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


  • 1Preheat oven to 400.
  • 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

Course/Dish: Vegetables
Other Tag: Quick & Easy