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
- 3 medium sized butternut squash, sliced in half with seeds scooped out.
- 1/3 cup packed brown sugar, you could also use coconut sugar, or white sugar… But the brown sugar adds a caramelly flavor that you wont get any other way.
- 1/4 cup butter, salted
- 1/2 teaspoon salt
- 3 cups mini marshmallows.
Equipment
- 1 parchment lined baking sheet.
- A large knife for slicing raw butternut squash in half the long way.
- A large spoon for s cooping the cooked butternut squash flesh out with.
- A potato masher or fork to mash butternut squash with brown sugar and butter;)

How to Make Twice Baked Butternut Squash
- Start by preheating your oven to 375 degrees F.
- Wash your squash to remove any dirt. Then use a large knife to cut off the stem and the end of the butternut squash, on both ends. After removing ends, slice each butternut squashes down the middle lengthwise, and use a metal spoon to scoop out all the seeds, and strings.
- Place prepared butternut squash onto a parchment lined baking sheet face down. And bake in the preheated oven at 375 degrees F for 60-70 minutes till they are soft inside and a bit caramelized outside.
- Remove from the oven, and let them cool for about 10 minutes till they are cool enough to handle.
- Use a metal spoon to scoop the butternut squash flesh out of the skins, LEAVE 1/8-1/4 inch of the flesh intact, on 4 of the butternut squash halves, so the skins hold they’re shape.
- Place 4 of the scooped out halves face up on a parchment lined baking sheet.
- Place scooped flesh into a medium mixing bowl. Add 1/3 cup packed brown sugar, and the butter and salt, and mash together with a potato masher or a large fork. Mash together till smooth and all combined.
- Heat your oven to 450 degrees F.
- Spoon the mashed butternut squash mixture back into 4 of the butternut squash skins, and top them evenly with the 3 cups of mini marshmallows.
- Place baking sheet with 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!

Making 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!
Recipe Card

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

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