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
Serves: 6
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
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!
/744196f0-bedc-4218-802e-aa0d96ae4411--philly_food_006.JPG "Harvest Squash Surprise 2")
