---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Boston Kitchen Squash
 Categories: Copycat, Vegetables
      Yield: 6 Servings

      2    Butternut squash;
           - halve lengthwise,
           - remove seeds
           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; melted
 
  Preheat oven to 400°F. 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 more 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 medium speed until smooth. Return to oven,
  covered in foil, just to keep warm until time to serve, 325°F for
  30 minutes. Refrigerate leftovers for about a week or freeze up to
  4 months.

  Recipe by Gloria Pitzer

  Posted by: <patdwigans_om@juno.com>
 
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