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Main dishes

Butternut Squash Bake

3.2 (5)
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Butternut Squash Bake recipe
photo by:kraft
Loved it, the cayenne pepper gives it a kick not found in traditional Thanksgiving sides.
posted by
rwilliams929
on 11/24/2011
time
prep:
20 min
total:
1 hr
servings
total:
12 servings, about 2/3 cup each
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Kraft Foods First Taste

What You Need

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

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 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.

Kraft Kitchens Tips

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.
Food Facts
Buy squash that are similar in size, shape and weight to ensure even cooking.
K:58732v0:119291
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