Squash with Marshmallows

Adapted from a recipe from COOKS.COM

Yield: Makes 6 to 8 servings.

This recipe will turn your child into a squash lover. It may be a bit sweet for adult tastes, but kids love it.

Ingredients

• 4 cups of hot mashed squash (Blue Hubbard or Butternut)
• 2 Tablespoons of Olive Oil
• ¼ Cup Butter
• ¼ Cup Orange Juice
• Zest of ½ Orange
• Coarse kosher salt (Optional)
• 1 Cup miniature marshmallows

Preparation

Preheat oven to 400°F. Coat squash halves with oil and place skin side down on a rimmed baking sheet. Roast until soft, approximately 20 to 30 minutes. With a spoon, scoop out squash and place in a large bowl or food processor. Mash until smooth with either a potato masher or a food processor.

Then combine 4 cups of the hot mashed squash with ¼ cup of butter, ¼ cup of orange juice, and the orange zest. Whip with beaters or combine using your food processor. Then add the cup of miniature marshmallows and optional salt to taste and continue whipping until mixture is fairly smooth.

Place whipped mixture into a 1 ½ quart casserole dish and then bake at 350°F for approximately 20 minutes. Make sure temperature exceeds 140°F.

CAUTION: The optional salt helps cut the sweetness of this dish, but you should add the salt sparingly, tasting as you go, since the dish will taste overly salty if you overdo the salt.

After baking, top the mixture with extra marshmallows and return to the oven until the marshmallows are slightly melted and browned. Serve immediately.