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Carrot and Butternut Squash Casserole with Fruit Compote

Nathan Congleton / TODAY

Chef notes

Sweet potato casserole topped with toasted marshmallows is a Thanksgiving staple. It was also the inspiration for this recipe. Here, I change up the classic side with different seasonal vegetables and add to the sweet topping with a jammy fruit compote.


  • 4 tablespoons butter, divided
  • 4 large carrots, peeled, cut into 1/2-inch pieces
  • One (3½-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
  • 1 cup orange juice
  • 3 tablespoons pure maple syrup
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • Pinch salt
  • 2 eggs
  • 1 egg yolk
  • 1 cup heavy cream
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • sugar
  • cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1 cup miniature marshmallows
  • 1 cup brandy cherries, halved
  • 1/2 cup diced fresh pineapple
  • 1 tablespoon minced fresh ginger
  • 1/4 cup sugar
  • 1/4 cup apple juice
  • 3 tablespoons fresh lemon juice


For the filling:


Melt 2 tablespoons butter in large pot over medium heat.


Add carrots and squash and sauté until beginning to soften, about 8 minutes.


Pour orange juice over vegetables. Cover and simmer on medium heat until soft, about 25 minutes. Uncover and cook until all liquid evaporates, about 5 minutes.


Add the vegetables to a blender or food processor along with the maple syrup, cornstarch, spices, ginger, salt and remaining butter and blend until the carrots and squash are completely smooth.


Add the eggs, egg yolk and heavy cream and blend until smooth. Transfer to a greased baking dish.

For the topping:


In a small bowl or electric mixer, beat butter, vanilla and sugar until light and fluffy.


Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until moistened and gently fold in the marshmallows. Spoon evenly over the carrot and squash puree.


Bake at 350°F until topping is golden brown, 30-35 minutes.

For the compote:

To make the compote, combine all of the ingredients in a non-reactive pot and cook down over medium-low heat until a jam like consistency is reached, about 10 minutes.

Serve the casserole hot with a dollop of warm compote.