🫙 From the Spice Rack
Boston Chicken Squash
-----WALDINE VAN GEFFEN VGHC42A----- 2 Butternut squash -- halve remove seeds Margarine or butter Salt 1/2 cup Brown sugar -- packed 1/2 cup Honey 1/2 teaspoon Ground ginger 1 teas...
maineasy
Ingredients4 items
Ingredients
- 1/2cuphoney
- 1/2teaspoonground ginger
- 1teaspoonpumpkin pie spices
- 4tablespoons butter or margarine -- melted
Directions
- 1
WALDINE VAN GEFFEN VGHC42A----- 2 Butternut squash -- halve remove seeds Margarine or butter Salt 1/2 cup Brown sugar -- packed 1/2 cup Hone
- 2
Place squash cut-side down on Pam-sprayed shallow baking pan
- 3
Bake uncovered about 45 minutes or until fork tender
- 4
Wipe cut surface with a little butter and sprinkle with salt
- 5
Return to bake cut-side up about 10 minutes longer or until browned and soft
- 6
Scrape out the meat into a mixing bowl
- 7
Add sugar, honey, ginger, pumpie pie spice and butter
- 8
Beat with electric mixer at med speed until smooth