Author Notes
What's the surprise? Is it a dessert or a side? Colorful fall squash is sweetened, creamy and topped with cinnamon scented marshmallows. No one will complain if you have your dessert first with this one. Every once in a while it's ok to act like a kid! —Marisa R
Ingredients
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1
butternut squash peeled, seeded and cubed
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1 cup
cream cheese, dill flavour
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1/4 cup
butter
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1
lg. egg
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3 tablespoons
finely chopped flat leaf parsley
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2 cups
miniature marshmallows
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2 teaspoons
cinnamon
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salt & pepper to taste
Directions
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In a pot simmer the squash until fork tender, drain.
Puree or mash with a fork. Stir in butter, cream cheese, parsley, egg, season to taste with salt & pepper
Spoon into 6 ungreased ramekins. Top with marshmallows. Lightly sprinkle with cinnamon.
Bake in a preheated 375F oven for 15min. Broil 2-4 min to color marshmallow.
Watch carefully!
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