Easy Butternut Squash Casserole

13 ingredients
3 steps

Ingredients

  • 2 medium (about 3 lb. each) butternut squash, halved lengthwise and seeded
  • 2 large eggs, lightly beaten
  • 3/4 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon pure maple syrup
  • 2 teaspoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 2 cups miniature marshmallows

Directions

  1. 1
    Preheat oven to 350°F. Place butternut squash halves, cut side down, on a baking sheet. Bake in preheated oven until tender when pierced with a fork, about 50 minutes. Let stand at room temperature until cool enough to handle, about 15 minutes. Scoop flesh from squash into a large bowl; mash with a potato masher, or puree in a food processor, until smooth. (Discard squash shell.)
  2. 2
    Add eggs, brown sugar, heavy cream, melted butter, maple syrup, cornstarch, cinnamon, nutmeg, ginger, and salt to squash in bowl; stir until combined. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Bake, uncovered, at 350°F until set, about 40 minutes. Remove from oven; sprinkle with marshmallows.
  3. 3
    Increase oven temperature to high broil. Return baking dish to oven; broil until marshmallows have browned, 2 to 3 minutes. Serve immediately.

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