Mash acorn squash & top with brown sugar & marshmallows to baked in its own shells for a tasty side dish. This harvest time Acorn Squash is great for fall.
What You Need
Original recipe yields 4 servings
2 acorn squash, cut in half, seeded
2 Tbsp. butter or margarine
4 tsp. brown sugar
1 cup JET-PUFFED Miniature Marshmallows
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Let's Make It
Heat oven to 375°F.
Place squash halves in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until tender, turning after 7 min. Let stand, covered, 5 min.
Scoop squash from shells into medium bowl, leaving 1/4-inch-thick shells. Add butter; mash until squash is smooth and butter is completely melted. Spoon into squash shells; place on baking sheet. Sprinkle with sugar; top with marshmallows.
Bake 12 to 15 min. or until squash are heated through and marshmallows are lightly browned.
Use Your Oven
To bake squash in the oven instead of cooking it in the microwave, cut squash in half and remove seeds. Place squash halves, cut sides down, in 13x9-inch pan filled with 1/2 inch water. Bake in 375°F oven 40 to 50 min. or until squash is tender. Scoop squash from shells, then continue as directed.
Best of Season
Acorn squash is a popular variety of hard-skinned squash. Choose squash that are heavy for their size. The rinds should be hard, deep colored and free of spots. Store in a cool, dark, well-ventilated place for up to 1 month.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.