Title: Boston Chicken Squash
Categories: Fake Vegetable
Yield: 6 Servings
| 2 | | Butternut squash; halve long, remove seeds |
| | | Margarine or butter |
| | | Salt |
| 1/2 | c | Brown sugar; packed |
| 1/2 | c | Honey |
| 1/2 | ts | Ground ginger |
| 1 | ts | Pumpkin pie spices |
| 4 | tb | Butter or margarine; melted |
Preheat oven to 400 . Place squash cut-side down on Pam-sprayed shallow
baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut
surface with a little butter and sprinkle with salt. Return to bake
cut-side up about 10 minutes longer or until browned and soft. Scrape out
the meat into a mixing bowl. Add sugar, honey, ginger, pumpie pie spice and
butter. Beat with electric mixer at med speed until smooth. Return to oven,
ocvered in foil, just to keep warm until time to serve, 325 for 30 minutes.
Refrigerate leftovers for about a week or freeze up to 4 months. Source:
Gloria Pitzer. By fatfree-request@fatfree.com on Jun 16, 1997