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Butternut squash and marshmallows might sound like an odd combo, but trust me, this casserole is a game-changer. The natural sweetness of the squash pairs perfectly with the gooey, toasted marshmallows. It's a cozy dish that's perfect for fall gatherings or just a comforting weeknight meal. Let's dive into this simple yet delicious recipe!
The name of the recipe: Butternut Squash and Marshmallows Casserole Recipe
Ingredients:
- 4 cups butternut squash, peeled and cubed
- 2 tablespoons butter, melted
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 cups mini marshmallows
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the butternut squash, melted butter, brown sugar, and cinnamon. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes.
- Remove the dish from the oven and sprinkle the mini marshmallows on top.
- Return the dish to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown.
- Let it cool slightly before serving. Enjoy!
What You Will Need
Read more: Butternut Squash Sweet Casserole Recipe
What you will need to make Butternut Squash and Marshmallows Casserole
Butternut squash: Provides a sweet, nutty flavor and creamy texture, forming the base of this comforting casserole.
Butter: Adds richness and helps caramelize the squash, enhancing the overall flavor.
Brown sugar: Sweetens the dish and creates a caramel-like coating on the squash.
Cinnamon: Infuses warmth and spice, complementing the sweetness of the squash and sugar.
Mini marshmallows: Toasts to a golden brown, adding a gooey, sweet topping that contrasts with the savory squash.
Tools and Instruments Required
What tools/instruments will be needed to make Butternut Squash and Marshmallows Casserole Recipe
- Baking dish: Holds the butternut squash mixture and marshmallows, ensuring even cooking and browning.
- Mixing bowl: Combines the squash, butter, sugar, and cinnamon thoroughly before baking.
- Oven: Bakes the casserole, melting the marshmallows to a golden brown finish.
- Measuring cups: Ensures precise amounts of ingredients for consistent flavor and texture.
- Peeler: Removes the tough skin from the butternut squash, making it easier to cube.
Butternut Squash and Marshmallows Casserole Recipe
Ingredients:
Main Ingredients
- 4 cups Butternut squash, peeled and cubed
- 2 tablespoons Butter, melted
- 1 cup Brown sugar
- 1 teaspoon Cinnamon
- 2 cups Mini marshmallows
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the butternut squash, melted butter, brown sugar, and cinnamon. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes.
- Remove the dish from the oven and sprinkle the mini marshmallows on top.
- Return the dish to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown.
- Let it cool slightly before serving. Enjoy!
Notes:
Read more: Instant Pot Butternut Squash Risotto Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the butternut squash mixture as directed.
- Transfer to a baking dish, cover tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from the fridge, let it sit at room temperature for 30 minutes, then bake as directed.
Freezing Instructions
- Prepare the butternut squash mixture as directed.
- Transfer to a freezer-safe baking dish, cover tightly with plastic wrap and foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Remove from the fridge, let it sit at room temperature for 30 minutes, then bake as directed.
- Add marshmallows during the last 10-15 minutes of baking.
Using butternut squash instead of sweet potatoes gives this dish a unique twist, adding a slightly nutty flavor that pairs perfectly with the marshmallows.
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