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Butternut Squash with Marshmallow Meringue Topping

Butternut Squash with Marshmallow Meringue Topping

"Eat your vegetables" has never sounded better, especially with this dreamy Butternut Squash recipe. The sweet vegetable is roasted, mashed with warm milk, melted butter, brown sugar and cinnamon and then topping with a billowy cloud of marshmallow meringue.

Bite Me Bit

"I had a dream last night I was eating a ten pound marshmallow. I woke up this morning and the pillow was gone."

- Tommy Cooper, comedian


8 cups peeled, seeded and diced butternut squash
2 tbsp butter, melted
1 tbsp brown sugar
½ tsp kosher salt

¼ cup milk, warm
3 tbsp butter, metled
2 tbsp brown sugar
½ tsp ground cinnamon
½ tsp kosher salt

Marshmallow Meringue

3 large egg whites
2 tbsp sugar
½ tsp vanilla extract
½ cup Marshmallow Fluff


1) Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. In a large bowl toss squash with 2 tbsp melted butter, 1 tbsp brown sugar and ½ tsp salt. Place on baking sheet in a single layer. Roast 25-30 minutes until tender, stirring halfway through bake time. Transfer squash to a large bowl and mash until slightly chunky. Stir in warm milk, 3 tbsp melted butter, 2 tbsp brown sugar, cinnamon and ½ tsp salt. Place in a 2-quart baking dish. Increase oven temperature to 425°F.

2) For the marshmallow meringue topping, place egg whites in the bowl of an electric mixer. Beat on medium-high speed until soft peaks form. Gradually add sugar and beat on high speed until stiff peaks form. Beat in vanilla on low speed. Gently fold marshmallow fluff into egg whites and spoon mounds of topping over the squash. Bake 5 minutes until meringue is lightly roasted.

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