Butternut Squash Crunch

"This is like the traditional sweet potato dish with marshmallows. I can only find frozen "winter squash" in my area and it works great."
photo by flower7 photo by flower7
photo by flower7
photo by flower7 photo by flower7
Ready In:




  • Preheat oven to 350°F Lightly grease a 2-quart baking dish and set aside.
  • Combine squash, white sugar, milk, cinnamon, vanilla, salt, nutmeg and eggs in a large bowl and stir well.
  • Spoon into baking dish and top with marshmallows.
  • Combine brown sugar, flour and butter in a small bowl and mix until crumbly.
  • Sprinkle topping over marshmallows.
  • Bake for 25 minutes or until filling is bubbly and marshmallows are lightly browned.

Questions & Replies

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  1. BakinBaby
    Fantastic! Great blend of spices and a great way to use up my huge stock of butternut squash. Made for 123 tag.
  2. Roxygirl in Colorado
    I've been "eying" this recipe for awhile! I baked a butternut squash and used 1 1/4 of a large one (about 3-4 cups of squash). I pureed the mixture in the food proc. I used 1/4 of dark brown sugar (since it is stronger flav.). I really liked that it didn't call for a lot of butter (unlike most!). This was delicious and my husband (doesn't like squash or s. potatoes) had TWO helpings and said he liked it a lot! Thanks Flower, for another great recipe. Roxygirl
  3. Sydney Mike
    OUTSTANDING recipe! Made this to serve to my vegetarian son & his wife & they were very pleased with it, as was I! The topping OVER the marshmallows made it special, I thought, & I did add some chopped walnuts to that topping! Thanks for posting this recipe!
  4. ladypit
    I made this last night from a Weight Watchers cookbook. Really good. I used a fresh butternut squash that I microwaved on high (after having split it and removed the seeds) for about 20 minutes to make it soft. I used about 4 cups squash though the recipe I had called for 4.5 cups. I used a 1/3 cup measure for the white sugar and filled it about halfway and then used the rest splenda. I also used sucanat (unrefined sugar) for the brown, soy milk, and per my recipe, 1 whole egg & 1 egg white. This is SOO good. My husband said it was his favorite way to eat butternut squash now! As the original recipe was written (with the only change from this one as 1 whole egg & 1 white) it is 4 WW points per 3/4 cup serving. Thanks for posting this one!


I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
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