Easy Butternut Squash Casserole

This delicious sweet potato casserole turns out sweet, warm and soothing. If you don't have much time, use canned pumpkin puree with nuts from Whole Foods instead of baking it yourself. Marshmallows can be used as desired, but are recommended.
Preheat the oven to 350°F. Place the pumpkin halves with the nuts cut side down on a baking sheet. Bake in the preheated oven until cooked through with a fork, about 50 minutes. Let stand at room temperature until it is cool enough to cook, about 15 minutes. Place the pumpkin pulp in a large bowl; mash with a potato masher or puree in a food processor until smooth. (Peel the pumpkin from the shell.)Add the eggs, brown sugar, heavy cream, melted butter, maple syrup, cornstarch, cinnamon, nutmeg, ginger, and salt to the pumpkin in a bowl; mix until smooth. Spoon the mixture into a 13-inch x 9-inch baking dish greased with cooking spray. Bake uncovered at 350 ° F until cooked through, about 40 minutes. Remove from the oven; sprinkle with marshmallows.Increase the oven temperature to high. Return the baking dish to the oven; bake until the marshmallows are lightly browned, 2 to 3 minutes. Serve immediately.