![Honeynut Squash Casserole with Sage Marshmallow Topping](https://cdn.statically.io/img/www.eatingwell.com/thmb/Q9c2AtfLCkvN2hQV3-UV3el5X-w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/honeynut-squash-casserole-1244-168e59c3409747a59bf0cc0b7f7e3e22.jpg)
Ingredients
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5 pounds honeynut or butternut squash, peeled and cut into 1-inch chunks
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2 large eggs plus 4 egg whites, divided
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1 (12 ounce) can low-fat evaporated milk
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3 tablespoons packed light brown sugar
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2 tablespoons melted butter
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½ teaspoon ground cinnamon
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2 ½ teaspoons vanilla extract, divided
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1 ⅛ teaspoons salt, divided
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1 cup granulated sugar
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¼ cup light corn syrup
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2 tablespoons finely chopped fresh sage
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½ teaspoon cream of tartar
Directions
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Place squash in a large pot and add water to cover. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook until tender, 15 to 20 minutes. Drain well and return to the pot; mash. Let cool for 15 minutes.
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Preheat oven to 350°F. Coat a 9-by-13-inch broiler-safe baking dish with cooking spray.
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Whisk whole eggs, evaporated milk, brown sugar, butter, cinnamon, 2 teaspoons vanilla and 1 teaspoon salt in a large bowl. Stir in the squash. Spread in the prepared baking dish.
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Bake the casserole until the edges are starting to brown, about 45 minutes. Remove from oven. Turn the broiler to high.
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Meanwhile, bring 1 inch of water to a bare simmer in a medium saucepan. Whisk egg whites, granulated sugar, corn syrup, sage, cream of tartar and the remaining 1/2 teaspoon vanilla and 1/8 teaspoon salt in the bowl of a stand mixer. Set the bowl over the barely simmering water and whisk until the sugar has dissolved, 2 to 3 minutes. Move the bowl to the mixer and beat with the whisk attachment at high speed until the mixture has doubled in size and is white and fluffy, about 3 minutes.
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Spread or pipe the meringue over the casserole. Broil until lightly browned, watching carefully to prevent burning, 30 to 90 seconds.
Tips
To make ahead: Prepare through Step 3 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats. Refrigerate topping (Step 5) for up to 1 day.
Nutrition Facts (per serving)
177 | Calories |
3g | Fat |
36g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Serving Size 3/4 cup | |
Calories 177 | |
% Daily Value * | |
Total Carbohydrate 36g | 13% |
Dietary Fiber 2g | 7% |
Total Sugars 23g | |
Protein 4g | 8% |
Total Fat 3g | 4% |
Saturated Fat 1g | 5% |
Cholesterol 27mg | 9% |
Vitamin A 12179IU | 244% |
Sodium 216mg | 9% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.