Brought to you by: Vickie Ingredients: ------------ 2 butternut squashes - halve, remove seeds 1 tablespoon butter or margarine 1 teaspoon salt ½ cup brown sugar - packed ½ cup honey ½ teaspoon ground ginger 1 teaspoon pumpkin spices 4 tablespoons butter or margarine - melted Instructions: ------------- Preheat oven to 400°F. Place squash cu-side down on Pam-sprayed shallow baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut surface with a litle butter and sprinkle with salt. Return to bake cut0side up about 10 minutes longer or until browned and soft. Scrape out the meat into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spices, 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. Refrigerate leftovers for about a week or freeze up to 4 months. Serves 6 |