Buttercup Marshmallow S’Mores

  • Yield : 8 servings
  • Cook Time : 45m
  • Ready In : 40m
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  • 1 medium buttercup squash
  • 2 tablespoons maple syrup
  • 2 tablespoons butter
  • 2 ounces cream cheese, room temperature
  • 1/8 teaspoon fine sea salt
  • 8 slices baguette, 1/2-inch thick, cut on an angle
  • 1 small chunk fresh ginger, peeled
  • 8 large marshmallows
  • One 4-ounce bar dark chocolate, cut into shavings


Step 1

Preheat the oven to 350 degrees F.

Step 2

Cut the squash in half, scrape out the seeds and place the squash cut-side down on a baking sheet. Roast for 50 to 55 minutes. Halfway through the cook time, flip the squash so it is cut-side up to release some steam and dry the squash out a bit. Once you can press the squash with your finger and make an indentation, the squash is cooked. Set aside until cool enough to handle, then scoop out the flesh.

Step 3

In a small saucepan over medium-low heat, the combine maple syrup, butter and 1 cup of the roasted squash. Paddle until smooth with a rubber spatula. Add the cream cheese and salt and mix until smooth. Cover and keep warm over low heat.

Step 4

Toast the bread until golden on both sides, then rub the bread with the ginger. Set aside.

Step 5

Thread the marshmallows onto skewers and toast over a fire (either in a fireplace or over a gas range flame) until darkly toasted and melty but not burnt.

Step 6

To assemble: Smear each slice of bread with some warm squash puree. Top with some chocolate shavings, then with a marshmallow. Consume immediately, in front of the fire.

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