Buttered Marshmallow Squash
Buttered marshmallow squash combines tender roasted butternut squash with sweet sugars and melted marshmallows, creating a comforting, sweet side dish perfect for fall gatherings and family dinners.
Ingredients
Instructions
- Cut the butternut squash into 1/2-inch rounds, peel, remove seeds, and cut into desired pieces.
- Add 1/2 cup water to a pot, bring to a simmer, and cook the squash until tender. Drain the water.
- Add granulated sugar, brown sugar, butter, and nutmeg to the cooked squash and mash or beat until well combined.
- Pour the squash mixture into a baking dish.
- Cover the squash with marshmallows.
- Bake in a preheated oven at 375°F (190°C) for about 40 minutes, or until the marshmallows are browned and glazed.
Tips & Substitutions
For a richer flavor, try adding a pinch of cinnamon alongside the nutmeg. If you're short on butter, you can substitute with margarine or coconut oil. For a lighter version, consider using a splash of orange juice instead of some of the butter. Ensure you don't overcook the squash; it should be tender but not mushy for the best texture.
Serving Suggestions
This Buttered Marshmallow Squash pairs beautifully with roasted meats or as a sweet side dish for holiday meals. Consider serving it alongside dishes like Peas And Spinach Casserole for a colorful plate. Garnish with chopped pecans or walnuts for added crunch and flavor. It's also a great option for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions for a quick snack, but be careful not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Buttered Marshmallow Squash contains roughly 176 calories, with 3g protein, 33g carbohydrates, and 4g fat. It is an excellent source of iron (27% of the Daily Value) and vitamin A (25% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of squash for this recipe?
Yes, you can substitute butternut squash with acorn squash or pumpkin, though the flavor and texture may vary slightly. Adjust cooking times as needed since different squashes have varying water content and cooking requirements.
How can I make this recipe ahead of time?
You can prepare the squash mixture and store it in the refrigerator for up to a day before baking. Just cover it tightly to prevent browning. When ready to bake, add the marshmallows and follow the baking instructions. This makes it a convenient option for busy holidays.
Is it possible to make this dish vegan?
Absolutely! To make this recipe vegan, substitute the butter with a plant-based alternative like vegan margarine or coconut oil. Use vegan marshmallows instead of regular ones, and the dish will still be delicious and suitable for a vegan diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).