Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| WALDINE VAN GEFFEN | |
| VGHC42A----- | |
| 2 | Butternut squash -- halve |
| Remove seeds | |
| Margarine or butter | |
| Salt | |
| ½ cup | Brown sugar -- packed |
| ½ cup | Honey |
| ½ teaspoon | Ground ginger |
| 1 teaspoon | Pumpkin pie spices |
| 4 tablespoons | 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 piespice 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.
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