See why everyone is raving about this Easy Butternut Squash Bake. This Easy Butternut Squash Bake includes a great mix of sweet and spicy flavors.
What You Need
Original recipe yields 12 servings
3 butternut squash (7 lb.)
1 cup water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup packed brown sugar
1/2 tsp. ground red pepper (cayenne)
3 cups JET-PUFFED Miniature Marshmallows
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Let's Make It
Heat oven to 375ºF.
Cut squash in half; remove seeds. Place squash halves, cut sides down, in 15x10x1-inch pan. Add water. Bake 40 min. or until squash is tender.
Scoop squash flesh into medium bowl; mash well. Add cream cheese, sugar and pepper; mix well. Spoon into 3-qt. casserole sprayed with cooking spray.
Heat broiler. Top squash mixture with marshmallows; broil, 6 inches from heat, 1 to 2 min. or until golden brown.
Squash mixture can be prepared in advance; spoon into casserole as directed, but do not cover with marshmallows. Refrigerate up to 24 hours. When ready to serve, bake, covered, 30 min. or until heated through. Top with marshmallows. Broil (uncovered) as directed.
Buy squash that are similar in size, shape and weight to ensure even cooking.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 2/3 cup each
* 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.