These twice-baked butternut squash are a flavorful twist on a classic side dish and one of my family’s favorites. The natural sweetness of the squash pairs beautifully with brown sugar and butter, while the toasted mini marshmallows add a fun, festive finish. This recipe is simple, comforting, and perfect for fall or holiday meals.
What You Need
For this recipe you’ll need 3 medium butternut squash, halved lengthwise with the seeds removed. For the filling: 1/3 cup packed brown sugar, 1/4 cup salted butter, and 1/2 teaspoon salt. For the topping: 3 cups mini marshmallows. Brown sugar gives a rich caramel note that complements the squash—feel free to substitute coconut sugar if needed, but the flavor will differ slightly.
Equipment: a parchment-lined baking sheet or baking dish, a large knife for slicing, a metal spoon for scooping, a large mixing bowl, and a potato masher or fork for mashing the filling.
Tips and Notes
Preheat your oven to 375 degrees F. Rinse the squash to remove any dirt, then trim off about 1/4 inch from each end to make them easier to handle. Slice each squash lengthwise and use a metal spoon to remove seeds and stringy bits.
Place the squash halves face down on a parchment-lined baking sheet and roast at 375°F for 60–70 minutes, or until the flesh is very tender and slightly caramelized. A fork should slide in easily. Let the squash cool about 10 minutes so you can handle them safely.
Use a spoon to scoop the flesh into a bowl, leaving about 1/8–1/4 inch of flesh in four of the halves so they hold their shape as little bowls. Mash the scooped squash with the brown sugar, butter, and salt until smooth and well combined.
Increase the oven temperature to 450 degrees F. Spoon the mashed mixture back into the four reserved squash skins, then top evenly with the mini marshmallows. Bake at 450°F for about 5 minutes, watching closely, until the marshmallows are golden and toasted. They can brown quickly, so keep an eye on them—broiling for a minute or two works too, if you prefer extra color.
Serve these twice-baked squash with dinner rolls, roast beef, chicken, or steak, or enjoy them as a vegetarian main. They’re a lovely addition to Thanksgiving, Christmas, or any cool-weather meal.
Make Ahead & Storage
You can roast the squash and prepare the filling up to 2 days ahead—store the shells and filling separately in the refrigerator. Add marshmallows and finish baking just before serving. Leftovers keep in the refrigerator for up to 3 days; reheat in the oven and add fresh marshmallows before a final toast if desired.
Serving Suggestions
These twice-baked butternut squash make an excellent side for holiday dinners or cozy weeknight meals. They pair well with roast beef, pork, chicken, or can stand alone as a vegetarian main. Complement the dish with other fall sides and soft rolls for a comforting plate.
Let me know what you think!
If you try this recipe, leave a comment with questions or feedback. Reviews and notes help refine the recipe and make it even better for others.
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
- 1 potato masher or fork for mashing
Ingredients
- 3 medium butternut squash, seeds scooped out and cut in half lengthwise
- 1/3 cup packed brown sugar
- 1/4 cup salted butter
- 1/2 teaspoon salt
- 3 cups mini marshmallows
Instructions
- Preheat oven to 375°F.
- Wash and trim the squash. Slice lengthwise and scoop out seeds and strings.
- Arrange squash halves face down on a parchment-lined baking sheet. Roast 60–70 minutes, until very tender and lightly caramelized.
- Cool about 10 minutes, then scoop flesh into a bowl, leaving 1/8–1/4 inch of flesh in four of the halves so they hold their shape.
- Mash the scooped flesh with the brown sugar, butter, and salt until smooth.
- Preheat oven to 450°F. Fill the reserved squash shells with the mashed mixture and top with mini marshmallows.
- Bake at 450°F for about 5 minutes, or until marshmallows are golden and toasted. Watch closely to prevent burning.
- Serve warm alongside rolls, roast, or your preferred main dish.
Notes
- Choose firm squash that feel heavy for their size.
- To make slicing easier, microwave a whole squash for a couple minutes (pierce first) to soften it slightly; handle with care.
- Roast the seeds for a snack: toss with oil, salt, and spices, then bake until crisp.
Baking tips:
- Baking time varies with squash size—test doneness with a fork.
- Roasting face down encourages caramelization and deeper flavor.
Variations:
- Add a pinch of cinnamon, nutmeg, or ginger for warm spice notes.
- For a vegan version use vegan butter and vegan marshmallows or omit marshmallows altogether.
Marshmallow topping:
- Watch closely while toasting—marshmallows brown quickly.
- Broil for extra color for 30–90 seconds, watching carefully.
Nutrition
Carbohydrates: 76 g |
Protein: 4 g |
Fat: 8 g
