Boston Chicken Squash Recipe

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Boston Chicken Squash

Kitchen Crew


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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


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.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy