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.