These twice-baked butternut squash are a modern twist on a classic side dish and one of my family’s favorites. The natural sweetness of roasted butternut squash pairs beautifully with brown sugar and butter, and a blanket of toasted mini marshmallows adds a festive finish. This recipe is simple to prepare and makes an impressive accompaniment for holiday dinners or cozy weeknight meals.
What You Need
For this twice-baked butternut squash recipe you will need: 3 medium butternut squash (halved lengthwise and seeded), 1/3 cup packed brown sugar, 1/4 cup salted butter, 1/2 teaspoon salt, and 3 cups mini marshmallows for the topping. Brown sugar gives a deep caramel note that complements the squash better than plain white sugar.
Equipment: a parchment-lined baking sheet, a large knife for cutting the squash, a metal spoon for scooping, a large bowl for mashing, and a potato masher or fork to combine the filling. These simple tools make the process quick and stress-free.
My Personal Tips and Recipe Notes
Begin by preheating the oven to 375°F. Wash each squash to remove any dirt, then trim about 1/4 inch from both ends to remove the stem and make them easier to handle. Slice each squash lengthwise and scoop out the seeds and stringy bits with a metal spoon.
Place the squash halves face down on a parchment-lined baking sheet. Roast at 375°F for 60–70 minutes, or until the flesh is very tender and the outside has begun to caramelize. A fork should slide in easily when they are done. Allow the squash to cool for about 10 minutes so you can handle them safely.
Using a metal spoon, scoop the flesh from the squash halves. For four of the halves, leave about 1/8 to 1/4 inch of flesh attached to the skin so they stay sturdy and serve as little bowls. Arrange those four emptied halves face up on the baking sheet.
Transfer the scooped flesh to a medium mixing bowl. Add 1/3 cup packed brown sugar, 1/4 cup salted butter, and 1/2 teaspoon salt. Mash with a potato masher or fork until smooth and well combined. The mixture should be creamy and fragrant.
Increase the oven temperature to 450°F. Spoon the mashed squash evenly into the prepared squash skins, then pile 3 cups mini marshmallows on top. Place the filled squash back into the hot oven and toast for about 5 minutes, or until the marshmallows are golden brown. Watch closely—marshmallows can brown quickly. For a slightly deeper toast, you can broil for a minute or two, but monitor carefully.
Serve hot alongside rolls, roasted meats, or as part of a holiday spread. The sweet, buttery squash and toasted marshmallows pair especially well with roast beef, chicken, or vegetarian mains.
Make ahead: Roast the squash and prepare the filling up to two days in advance. Store the shells and filling separately in the refrigerator. Add marshmallows and bake just before serving. Leftovers keep in the refrigerator for up to three days; add fresh marshmallows and reheat in the oven before serving.
Make Ahead & Storage
You can roast the squash and make the filling up to two days ahead; store components separately in the refrigerator. Assemble with mini marshmallows and bake just before serving. Leftovers keep up to three days—reheat in the oven and add extra marshmallows if desired.
Serving Suggestions
Twice-baked butternut squash is an excellent side for Thanksgiving, Christmas, or any autumn or winter meal. It complements roast beef, chicken, or vegetarian mains, and pairs nicely with other seasonal sides like salads or warm rolls.
Let me know what you think!
If you try this recipe, please leave a comment and share how it turned out. I’d love to hear any tweaks you make or flavor variations you enjoy.
Twice Baked Butternut Squash with Toasted Marshmallows
Equipment
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1 baking dish or sheet pan lined with parchment
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1 large bowl
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1 metal spoon for scooping
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1 potato masher or fork for mashing
Ingredients
- 3 medium butternut squash seeds scooped out, halved lengthwise
- 1/3 cup brown sugar packed
- 1/4 cup butter salted
- 1/2 teaspoon salt
- 3 cups mini marshmallows
Instructions
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Preheat your oven to 375 degrees F.
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Prep squash: Wash each squash, trim about 1/4 inch from both ends, slice lengthwise, and scoop out seeds and strings.
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Bake: Place all squash halves face down on a parchment-lined baking sheet and roast for 60–70 minutes, until very tender and slightly caramelized.
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Cool: Remove from the oven and let cool about 10 minutes so you can handle them.
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Scoop: Use a metal spoon to remove the flesh, leaving 1/8–1/4 inch of flesh in four of the halves so they hold their shape. Put the scooped flesh in a medium bowl.
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Place the prepared shells face up on a parchment-lined baking sheet.
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Add: To the bowl of squash flesh add 1/3 cup packed brown sugar, 1/4 cup butter, and 1/2 teaspoon salt. Mash until smooth.
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Preheat: Raise the oven temperature to 450 degrees F.
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Fill: Spoon the mashed squash into the prepared shells and top with 3 cups mini marshmallows.
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Toast: Bake at 450 degrees F for about 5 minutes, until the marshmallows are golden brown. Watch carefully to prevent burning.
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Serve: Enjoy hot as a side with your favorite main dishes.
Notes
- Choose firm, heavy squash for the best flavor.
- To make cutting easier, microwave a whole squash for a couple of minutes after piercing it; let it cool before cutting.
- Roast the seeds for a snack: toss with oil and salt and bake at 350°F until crisp.
Baking tips:
- Oven time varies with squash size—test with a fork for tenderness.
- Roasting face down helps concentrate flavor and caramelize the edges.
Flavor variations:
- Substitute coconut sugar for brown sugar if desired.
- Add a pinch of cinnamon, nutmeg, or ginger for warm spice notes.
- For a vegan version use plant-based butter and vegan marshmallows or omit marshmallows altogether.
Marshmallow topping:
- Watch the marshmallows closely while toasting to avoid burning.
- If browning is uneven, rotate the sheet halfway through.
Nutrition
