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How to Make Sweet Butternut Squash With Marshmallows

Sweet Butternut Squash With Marshmallows

Creamy mashed butternut squash is sweetened with brown sugar and warm spices, baked until hot, and finished with a golden layer of miniature marshmallows. It is a comforting side dish for Thanksgiving, Christmas, or any cool-weather meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, about 3 pounds
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Optional Ingredient
  • 1 teaspoon vanilla extract
Topping
  • 1 1/2 to 2 cups miniature marshmallows

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Grease a 2-quart baking dish and set it aside while you prepare the squash.
  2. Peel the butternut squash, remove the seeds, and cut the flesh into approximately 1-inch cubes.
  3. Place the squash in a large pot, cover it with lightly salted water, and boil for 15–20 minutes, or until the cubes are fork-tender. Drain very well.
  4. Mash the hot squash with the melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla if using. Leave the mixture slightly chunky or mash it smooth according to your preference.
  5. Transfer the squash mixture to the greased 2-quart baking dish and spread it into an even layer.
  6. Bake the squash uncovered for about 20–25 minutes, until the center is hot.
  7. Sprinkle 1 1/2 to 2 cups of miniature marshmallows over the surface. Return the dish to the oven for 5–10 minutes, until the marshmallows are puffed and lightly browned.
  8. For extra color, briefly use the broiler while watching the dish closely. Let the casserole rest for 5 minutes before serving.

Notes

Drain the boiled squash thoroughly so the casserole does not become loose or watery. Add the marshmallows only near the end of baking to prevent excessive melting or burning. For a deeper squash flavor and less moisture, roast halved and seeded squash cut-side down at 400°F for 40–50 minutes, then scoop and mash the flesh.