2 Butternut Squash, halved with seeds remove
Margarine or Butter
Salt
1/2 Cup Brown Sugar, firmly packed
1/2 Cup Honey
1/2 teaspoon Ground Ginger
1 teaspoon Pumpkin Pie Spice
4 Tablespoons Butter or Margarine, melted
Preheat oven to 400 degrees F.
Place squash cut-side down on greased 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.
Reduce oven temperature to 325 degrees.
Scrape out the squash into a mixing bowl.
Add sugar, honey, ginger, pumpkin pie spice and butter.
Beat with electric mixer at medium speed until smooth.
Put in buttered casserole.
Return to oven, covered, for 30 minutes.