Butternut Squash Bake

• 3 butternut squash (7 lb.)
• 1 cup water
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 cup packed brown sugar
• 1/2 tsp. ground red pepper (cayenne)
• 3 cups JET-PUFFED Miniature Marshmallows

1. Heat oven to 375 degrees F.
2. Cut squash in half; remove seeds.
3. Place squash halves, cut sides down, in 15x10x1-inch pan.
4. Add water.
5. Bake 40 min.
6. or until squash is tender.
7. Scoop squash flesh into medium bowl; mash well.
8. Add cream cheese, sugar and pepper; mix well.
9. Spoon into 3-qt.
10. casserole sprayed with cooking spray.
11. Heat broiler.
12. Top squash mixture with marshmallows; broil, 6 inches from heat, 1 to 2 min.
13. or until golden brown.

butternut, water, philadelphia cream cheese, brown sugar, ground red pepper, jetpuffed miniature marshmallows

Taken from www.kraftrecipes.com/recipes/butternut-squash-bake-119291.aspx (may not work)