Squash Casserole

NEED:
1 butternut squash small to medium size
1/4 to 1/2 cup brown sugar..do not pack
1/2 teaspoon salt
1 1/2 tablespoon butter
1 egg
mini marshmallows

Cut squash in half and remove seeds. If you only want to make half the squash, wrap the other half in plastic wrap and store in refidgerator. The squash will remain good ( it its fresh) for a week.
Dice the squash into one inch pieces and place in sauce pan with about 2 inches of lightly salted water. Bring to a boil and then lower temperature and simmer until squash is soft when pierced with a fork.**do not allow to boil dry..add water as needed** This takes approximately 20 minutes.
Drain and place in a mixing bowl. With a heavy whisk or large spoon mash the squash until fairly smooth. Add the brown sugar,butter and egg and mix until well blended.
Pour into a baking dish that has been sprayed with cooking spray.
Bake for 40 minutes at 350 degrees. Top with mini marshmallows ( just enough to make a single layer) return to oven for an additional 10 minutes.
You can make this a head and place in the refidgerator until ready to bake. Do not add the marshmallows until baked. You can store this in the refridgerator for about 24 hours before baking.

ENJOY!