Boston Chicken Squash

 Categories: Copycat, Vegetables
      Yield: 6 servings
           
           -patdwigans_om@juno.com
      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.