Boston Chicken Squash

1. 1

   Preheat oven to 400F (200C).

2. 2

   Place squash cut-side down on Pam-sprayed shallow baking pan.

3. 3

   Bake uncovered about 45 minutes or until fork tender.

4. 4

   Wipe cut surface with a little butter and sprinkle with salt.

5. 5

   Return to bake cut-side up about 10 minutes longer or until browned and soft.

6. 6

   Scrape out the meat into a mixing bowl.

7. 7

   Add sugar, honey, ginger, pumpie pie spice and butter.

8. 8

   Beat with electric mixer at med speed until smooth.

9. 9

   Return to oven, ocvered in foil, just to keep warm until time to serve, 325F (160C) for 30 minutes.

10. 10

    Refrigerate leftovers for about a week or freeze up to 4 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.