Roasted Kobucha Squash with Brown Butter, Marshmallows, and Pecans
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Roasted Kobucha Squash with Brown Butter, Marshmallows, and Pecans is a delicious alternative to classic sweet potato casserole for the holidays.
  • 1 large kobucha squash
  • 1 stick (1/2 cup) salted butter
  • ½ cup chopped pecans
  • 1 cup (or more) mini-marshmallows
  • salt and pepper
  • olive oil
  1. Preheat oven to 400 degrees.
  2. Carefully cut kobucha squash in half and scoop out and discard seeds. Slice into large wedges and peel to remove skin. Dice and place kobucha pieces on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast until squash is soft 30-45 minutes or until a fork can be inserted.
  4. While the squash roasts, toast pecan pieces in a dry pan until fragrant. Remove from pan and set aside.
  5. In a small pot, melt butter over medium-low heat swirling until the butter foams and begins to turn a light golden brown. Remove from heat.
  6. Once squash is tender, remove from oven and drizzle with brown butter. Gently toss to coat each piece in butter.
  7. Sprinkle with pecans and marshmallows.
  8. Place under the broiler for a few minutes (2-3) or just until the marshmallows toast. Keep an eye on the marshmallows as they can toast quickly depending on your oven.
  9. Remove and serve warm.
Recipe by Freutcake at