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5 from 1 vote

How to Make Sweet Butternut Squash with Marshmallows

If you love sweet potato casserole baked with marshmallows, you will love this buttery, baked butternut squash with marshmallows. It is so delicious and dessert-like. Perfect for a fall comfort meal or a Thanksgiving side dish.
Course: Side Dish
Cuisine: American
Keyword: butternut squash, marshmallow, sides, Thanksgiving
Servings: 4 people
Calories: 341cal
Cost: $4


  • Deep walled baking dish


  • 3-4 lbs. butternut squash
  • 4 tbsps. salted butter
  • 3 tbsps. light brown sugar
  • 1 cup mini marshmallows


  • Wash, dry, and slice your butternut squash in half. These are tough so be sure to carefully cut them in half with a large knife. Remove the seeds with a melon baller, and reserve if toasting, or compost. Using a sharp knife, gently score the squash flesh to help with baking.
  • Place squash in a baking dish skin side down and bake for 60 minutes at 400° f.
  • During the last 10 minutes, once squash is just about tender, add the butter and brown sugar over the top. I mix the sugar with the butter than brush it on.
  • Top with mini marshmallows, and reduce heat to 350° f. and bake for another 5 minute until the marshmallows are golden brown.
  • Slice the squash into portions, and gently mash them down (optional) before serving. You eat these as you would a skin-on baked sweet potato.


Nutritional values may vary and are meant to be a guide. 


Serving: 1portion | Calories: 341cal | Carbohydrates: 61g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 132mg | Potassium: 1212mg | Fiber: 7g | Sugar: 25g | Vitamin A: 36532IU | Vitamin C: 71mg | Calcium: 176mg | Iron: 2mg