Roasted Kobucha Squash with Brown Butter, Marshmallows, and Pecans is a delicious alternative to classic sweet potato casserole for the holidays.
I’m as much of a fan of classic sweet, marshmallow topped sweet potato casserole as the next gal but if I’m being honest, it’s hard to eat too many bite of that sweet dish. So I set out to make a side that would rival the classic and bring down the sweetness factor while still remaining delicious.
Roasted kobucha squash (or Japanese pumpkin) is sweeter than traditional pumpkin in flavor and roasts up so nicely with a fluffy interior and firm exterior. Start by peeling, dicing and giving it a good roast. This takes some serious muscle and a sharp knife so be careful!
The secret to the deliciousness of this side dish is most DEFINITELY the brown butter. Melt butter in a small saucepan over low heat until it’s melted, foaming and the milk solids in the butter have started to turn a lovely golden brown. Swirl the pan around to make sure you aren’t getting too much color on your butter. When it smells nutty and fragrant, remove it from the heat and pour all over the roasted squash.
Top with toasted pecan pieces and mini marshmallow, because I’m not above that classic holiday flavor, and pop it in the oven or (better yet) under the broiler for a few minutes until the mallows are all melty and toasted.
Just look at that gorgeous side dish will ya? The twins naturally went crazy for the toasted “mash-mos” on top. Maybe I’ll add a few more for Thanksgiving day just so that they can pick them off.
- 1 large kobucha squash
- 1 stick (1/2 cup) salted butter
- 1/2 cup chopped pecans
- 1 cup (or more) mini-marshmallows
- salt and pepper
- olive oil
- Preheat oven to 400 degrees.
- 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.
- Roast until squash is soft 30-45 minutes or until a fork can be inserted.
- While the squash roasts, toast pecan pieces in a dry pan until fragrant. Remove from pan and set aside.
- 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.
- Once squash is tender, remove from oven and drizzle with brown butter. Gently toss to coat each piece in butter.
- Sprinkle with pecans and marshmallows.
- 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.
- Remove and serve warm.