Boston Chicken Squash

Boston Chicken Squash
Yield: 6 Servings
2 butternut squash -- halve
1 remove seeds
1 margarine (or butter)
1 salt
1/2 c brown sugar --,Packed
1/2 c honey
1/2 t ginger,Ground
1 t pumpkin pie spices
4 T butter (or margarine --)
1 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, pumpkin pie spice and butter. Beat with electric mixer at med
speed until smooth. Return to oven, covered 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.