Everyone is gearing up for the holidays and all the tasty, traditional entrees and sides we’ve come to look forward to and enjoy with friends and family each year. At my house, we swap sweet potatoes for the winter squash we grow right here on the farm. Both delicata and carnival (sometimes called festival) squash are naturally sweeter than most winter squash and make for a delicious substitute for this popular sweet potato dish. So, if you live in winter squash country rather than sweet potato country, give it a whirl and maybe this recipe will become a family favorite at your house as well!
2 medium carnival squash (or 4 delicata squash)
¼ cup butter
½ cup brown sugar
3 tablespoons orange juice
a pinch of cinnamon
1 (10.5 oz) package mini marshmallows
Preheat oven to 350 degrees.
Cut squash in half and scoop out the seeds. Score the inside of each half several times with a sharp knife.
Place the halves in a baking pan cut-side up. Add a bit of water (about a ½”) to the bottom of the pan to keep the skins from burning and so the squash doesn’t dry out.
Bake 1 hour or until tender and remove from oven.
Scoop tender squash into a large bowl and mix in butter, brown sugar, orange juice and cinnamon. Spread evenly into a 9×13 inch baking dish. Top with mini marshmallows.
Bake for 25 to 30 minutes in oven or until heated through and marshmallows are puffed and golden brown.