Prepare an 9 x 11 casserole dish by placing a piece of parchment paper long enough to cover up the sides as well as the bottom. The parchment paper won't lie down until the marshmallow is weighing it down but once they're dry, the paper will just peel off the marshmallows.
Put the gelatin and first 1/2 cup of water in the bottom of your mixer bowl. Slightly stir it to make sure all the gelatin is submerged in the water. This will cause the gelatin to "bloom" (or poof up a bit).
Once gelatin has completely soaked into the water and has bloomed, add the squash and mix thoroughly in the bowl.
Gently boil honey while constantly stirring, until candy thermometer reaches 225F/107C degrees. The honey should bubble, froth and turn a deeper caramel color.
Once temperature is reached, immediately remove from heat. Turn your mixer on low/medium (use the whisk attachment), and slowly mix honey mixture into squash mixture. Drizzle the honey down the inside of the bowl at a slow, steady rate.
Once honey and squash are mixed, put the collar on your mixing bowl (if you have one). Place a towel over the top of the bowl to prevent splashes.
Turn the mixer to high and check it often until it turns into marshmallow fluff. The mixture will lighten in color and thicken. This can take anywhere from 8-20 minutes.
If you decide you'd like to add some more color, do it now. Mix until incorporated.
Spoon the marshmallow cream into your prepared dish with a greased scraper. Smooth the top and lightly cover the top with a piece of parchment paper. Don't let the paper touch the marshmallows or it will stick.
Use a greased pizza cutter for streamlined sizing OR you can use greased cookie cutters to cut your marshmallows. Once they're cut out, dust your marshmallows in powdered sugar. Other ideas include cinnamon, cocoa , coconut flour or roll them in chocolate chips, chopped nuts, cookie crumbs.
*To make butternut squash puree: