These twice baked butternut squash are a twist on a classic, and it’s one of my families favorites. The butternut squash flavor goes perfect with the brown sugar and butter, and the toasted marshmallows add a fun and festive touch. I hope you enjoy it as much as my family does!
What You Need
For this twice-baked butternut squash, you’ll need a few things. First off, grab 3 medium-sized butternut squash and slice them in half lengthwise. Don’t forget to scoop out those seeds! For the sweet part, you’ll want 1/3 cup of packed brown sugar. Now, you could use coconut or white sugar, but honestly, the brown sugar gives it this amazing caramelly flavor that’s just unbeatable. Trust me on this one! Add in 1/4 cup of salted butter and 1/2 teaspoon of salt to really bring out the flavors. Oh, and for the topping, you’ll need 3 cups of mini marshmallows.
As for equipment, you’ll want a parchment-lined baking sheet, a large knife to tackle those raw squash halves, a large spoon for scooping out the cooked flesh, and a potato masher or fork to mash everything up with the brown sugar and butter. Seriously, mashing it all together is kind of therapeutic, you’ll see!
My Personal Tips and Recipe Notes
First things first, preheat your oven to 375 degrees F. Don’t skip this step, it really gets things going. Now, give your butternut squash a good wash to get rid of any dirt. You don’t want any surprises in your mouth, lol! Here’s a little trick: grab a large, sturdy knife and slice off the stem and the very end of each squash. Makes it way easier to handle. Then, slice each one lengthwise and, using a metal spoon, scoop out all those seeds and stringy bits. Trust me, getting those seeds out now saves you a headache later.
Next, place the prepared squash halves face down on a parchment-lined baking sheet. Bake them at 375 degrees F for 60-70 minutes, or until they’re super soft inside and have a nice caramelized look on the outside. You’ll know they’re ready when a fork slides right in. Let them cool for about 10 minutes, just enough so you can handle them without burning your fingers.
Now, this is where it gets a little delicate. Use that metal spoon again to scoop out the flesh, but here’s the secret: leave about 1/8 to 1/4 inch of flesh inside four of the halves. This helps them keep their shape, like little squash bowls! Place those four scooped-out halves face up on your baking sheet.
Dump all that scooped-out flesh into a medium mixing bowl. Add your 1/3 cup of packed brown sugar, the butter, and salt, and get to mashing! A potato masher or fork works great here. Keep mashing until it’s all smooth and combined. It smells amazing, right?
Alright, crank that oven up to 450 degrees F. Spoon the mashed butternut squash mixture back into those four squash “bowls,” and pile on the 3 cups of mini marshmallows. Don’t be shy with the marshmallows! Pop the baking sheet back into the hot oven and toast those marshmallows for about 5 minutes, or until they’re beautifully golden brown. Keep a close eye on them, they can go from golden to burnt pretty quickly! And there you have it, twice-baked butternut squash perfection!
Serve with soft dinner rolls, tender rump roast, or pan seared sirloin steaks, and enjoy!
Make Ahead & Storage
You can roast the squash and prepare the filling ahead of time. Store them separately in the refrigerator for up to 2 days. Add the mini marshmallow to assemble and bake just before serving.
Leftovers can be stored in the refrigerator for up to 3 days. Add more mini marshmallows then reheat them in the oven.
Serving Suggestions
These twice-baked butternut squash makes a wonderful side dish for Thanksgiving, Christmas, or any cool weather meal.
It pairs well with roast beef or chicken, and even as a vegetarian main courses! Serve it alongside other fall favorites like bacon broccoli salad, a tender London broil steak, or soft sourdough rolls!
Let me know what you think!
If you have any questions, please leave them in the comments below and I will answer as soon as I see it! Also, I’d really appreciate a review on the recipe card… Thank YOU so much!
Twice Baked Butternut Squash with Toasted Marshmallows
Equipment
- 1 baking dish, or sheet pan lined with parchment
- 1 large bowl
- 1 metal spoon for scooping out butternut squash
- 1 potato masher or fork for mashing butternut squash
Ingredients
- 3 medium butternut squash seeds scooped out, and cut in half lengthwise.
- 1/3 cup brown sugar packed
- 1/4 cup butter salted
- 1/2 teaspoon salt
- 3 cups mini marshmallows
Instructions
- Preheat your oven to 375 degrees F.
- Prep Squash: Wash you butternuts off to remove dirt. Use a large knife to trim 1/4 inch off both ends removing the stem. Scoop seeds and strings out.
- Bake: Place all 6 butternut squash halves onto a parchment lined baking sheet, face down. Bake in preheated oven for 60-70 minutes till they're soft inside and caramelized outside.
- Cool: Remove from the oven, and let them cool for about 10 minutes till they are cool enough to handle.
- Scoop: Using a metal spoon, scoop out the butternut squash flesh LEAVING 1/8-1/4 inch of the flesh intact on 4 of the butternut squash halves. (so the skins hold they're shape.) Put the scooped out butternut squash flesh into a medium sized mixing bowl.
- Put the 4 scooped out halves with flesh left on the skins face up on a parchment lined baking sheet.
- Add: To the bowl of butternut squash flesh add: 1/3 cup packed brown sugar, 1/4 cup butter and 1/4 teaspoon salt. Mash together with a potato masher or a large fork till smooth and well combined.
- Preheat your oven to 450 degrees F.
- Fill: Spoon mashed butternut squash mixture into the 4 butternut squash skins, and top them evenly with the 3 cups of mini marshmallows.
- Toast: Place filled butternuts back into the hot oven, and toast the marshmallows on top at 450 degrees for about 5 minutes or till they're nice and golden
- Serve with soft dinner rolls, tender rump roast, or pan seared sirloin steaks, and enjoy!
Notes
- Choose butternut squash that are firm and heavy for their size.
- To make cutting the raw squash easier, you can microwave it for a few minutes (pierced with a fork) to soften it slightly. Be careful, it will be hot!
- Don’t discard the seeds! You can roast them for a tasty snack. Toss them with olive oil, salt, and your favorite spices, then bake at 350°F (175°C) until crispy.
- The baking time can vary depending on the size of your squash. Check for doneness by piercing the flesh with a fork. It should be very tender.
- Roasting the squash face down helps to caramelize the outside and concentrate the flavor.
- Brown sugar adds a lovely caramel flavor, but you can substitute with coconut sugar.
- Add a pinch of cinnamon, nutmeg, or ginger to the squash mixture for warmth.
- For a vegan version, use vegan butter and vegan marshmallows (or omit the marshmallows altogether).
- Keep a close eye on the marshmallows while they’re toasting. They can burn quickly!
- For extra toasty marshmallows, you can broil them for a minute or two (watch carefully!).
- If your marshmallows brown unevenly, rotate the baking sheet halfway through.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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