Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Butternut Squash Bake

Butternut Squash Bake recipe
photo by:kraft
Cayenne pepper gives this butternut squash bake a little kick, while marshmallows balance the spice with sweet.
20 min
1 hr
12 servings, about 2/3 cup each
Magazine Acquisition

What You Need

 butternut squash (7 lb.)
cup  water
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
cup  packed brown sugar
tsp.  ground red pepper (cayenne)
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.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email