Toasty marshmallows over sweet and delicious squash. A perfect side dish for Thanksgiving or a random Tuesday.
Ever try to pictures of baby food? It’s not easy. I assure you, it’s seriously delicious no matter what it looks like though. The warm spices will make your mouth water.
Butternut Squash Casserole Recipe
(Makes about 4 servings)
- 1 and 1/2 pounds butternut squash, diced
- 1 egg, lightly beaten
- 3/8 cup light brown sugar
- 1/4 cup heavy cream
- 1 tablespoon butter, melted
- 1/2 tablespoon pure maple syrup
- 1 teaspoon cornstarch
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon salt
- 1 and 1/4 cups miniature marshmallows
- Preheat the oven to 350 degrees F. Grease a 8×8 inch oven safe baking dish and set it aside.
- Lay tin foil on a cookie sheet and place the diced butternut squash on the cookie sheet.
- Bake the diced butternut squash in the preheated oven for about 50 minutes or until fork tender.
- Don’t turn off the oven! (Second phase also bakes at 350 degrees F.)
- Let the diced butternut squash cool for about 15 minutes and then mash the pieces. We used a food processor to get it really smooth.
- Add the egg, brown sugar, heavy cream, melted butter, maple syrup, cornstarch, cinnamon, nutmeg, ginger, and salt to the mashed butternut squash and mix everything together.
- Spoon the mixture evenly into the prepared baking dish and bake it at 350 degrees F for 40 minutes.
- Remove the baking dish from the oven and switch the oven to broil.
- Sprinkle the miniature marshmallows on top of the butternut squash and place it back into the oven for about 1 minute or until the marshmallows have browned. Watch the food in the oven the whole time during this step because they go from white to brown in seconds and you absolutely need to be paying attention.
Adapted from: My Recipes