---------- Recipe via Meal-Master (tm) v8.02
  
       Title: 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.
   Source: Gloria Pitzer.
  
 -----