Butternut Squash Bake

Photo by Maria B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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 tender. SCOOP squash flesh into medium bowl; mash well. Add cream cheese, sugar and pepper; mix well. Spoon into 3-qt. casserole. HEAT broiler. Top squash mixture with marshmallows; broil, 6 inches from heat, 1 to 2 min. or until golden brown. Make Ahead 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 as directed.

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