“Is that marshmallows?” my kids ask with wide eyes. Yes, this is another way to get orange vegetables into my kids. I never say the word squash though. It’s a no-no at the serving table. Instead my kids enjoy butternut puff. It’s a mashed version of healthy butternut dotted with marshmallows and then lightly toasted. Hey, whatever will get my kids to eat the orange stuff is my motto.
This puff is made just like homemade mashed potatoes. I peel a small to medium size butternut squash and cube it to boil. Fill a large stock pot with plenty of water. Put a lid on and bring to a boil (the lid will boil the water faster), but babysit the water so it doesn’t boil over. Remove the lid once it comes to a boil. Reduce heat to high and boil until the squash cubes are fork tender.
Remove and drain the butternut. Pour into a mixing bowl and add cubed butter, milk and cinnamon and sugar. Mash well and pour into a serving bowl. Top with mini marshmallows sparingly or cut large marshmallows into fourths with kitchen shears.
Broil lightly and enjoy hot! It tastes a lot like crustless pumpkin pie. This is a great make-ahead recipe for Thanksgiving and Christmas. Cool and freeze extra portions in freezer bags for another side item on a different night or mix it into soups or macaroni and cheese. I recently stirred in one tablespoon of the butternut only into my one-year-old’s scrambled eggs with cheese. She couldn’t get enough of them.
- 1 small to medium butternut squash peeled, cubed (see a tutorial here)
- 1/2 stick butter, cubed
- 1/4 to 1/2 cup milk
- 3 Tablespoons cinnamon and sugar mixed (I mix 1 T. into 1/2 cup raw sugar to keep on hand), white works too
- 1/4 cup mini-marshmallows
Boil butternut until fork tender. Drain and pour into a large mixing bowl. Add butter, milk, cinnamon and sugar mixture. Mix well with a mixer. Pour into a serving dish and dot with marshmallows. Lightly broil and enjoy your puff as a side or dessert.
What’s your favorite way to get kids to eat orange vegetables?