Twice Baked Butternut Squash with Toasted Marshmallows

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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!

twice baked butternut squash topped with toasted marshmallows on a blue plate with a spoon in it

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 steps bake scoop, mix, fill, top, toast

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!
twice baked butternut squash cooked on sheet pan by juliea at farmhouse harvest

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 topped with toasted marshmallows on a blue plate with a spoon in it

Twice Baked Butternut Squash with Toasted Marshmallows

This twice-baked butternut squash is a comforting and delicious side dish, perfect for any fall or winter meal. The sweet squash flavor, combined with the toasted marshmallows, make it a family favorite!
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Course: Side Dish
Cuisine: American
Prep Time: 5 days
Cook Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 363kcal

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

Butternut Squash Selection & Prep:
  • 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.
Baking the Squash:
  • 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.
Filling & Flavor Variations:
  • 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).
Marshmallow Topping:
  • 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

Serving: 1g | Calories: 363kcal | Carbohydrates: 76g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 293mg | Potassium: 1340mg | Fiber: 8g | Sugar: 35g | Vitamin A: 40099IU | Vitamin C: 79mg | Calcium: 193mg | Iron: 3mg
twice baked butternut squash with toasted marshmallows with text

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