Easy Butternut Squash Casserole

• 2 medium (about 3 lb. each) butternut squash, halved lengthwise and seeded
• 2 large eggs, lightly beaten
• 3/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, melted
• 1 tablespoon pure maple syrup
• 2 teaspoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• Cooking spray
• 2 cups miniature marshmallows

1. Preheat oven to 350u0b0F. Place butternut squash halves, cut side down, on a baking sheet. Bake in preheated oven until tender when pierced with a fork, about 50 minutes. Let stand at room temperature until cool enough to handle, about 15 minutes. Scoop flesh from squash into a large bowl; mash with a potato masher, or puree in a food processor, until smooth. (Discard squash shell.)
2. Add eggs, brown sugar, heavy cream, melted butter, maple syrup, cornstarch, cinnamon, nutmeg, ginger, and salt to squash in bowl; stir until combined. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Bake, uncovered, at 350u0b0F until set, about 40 minutes. Remove from oven; sprinkle with marshmallows.
3. Increase oven temperature to high broil. Return baking dish to oven; broil until marshmallows have browned, 2 to 3 minutes. Serve immediately.

butternut squash, eggs, brown sugar, heavy cream, unsalted butter, maple syrup, cornstarch, ground cinnamon, ground nutmeg, ground ginger, kosher salt, cooking spray, marshmallows

Taken from www.myrecipes.com/recipe/easy-butternut-squash-casserole (may not work)