BUTTERNUT SQUASH WITH MAPLE SYRUP
I love this roasted butternut squash because it's marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. -Marie Willette, Bellows Falls, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking., In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced., Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.
Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH
Glaze thinly sliced, roasted butternut squash with maple syrup and fresh orange, and add a sprinkle of parsley to finish.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
- Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.
MAPLE BUTTERNUT SQUASH BAKE
Maple syrup and granola are the perfect complement to sweet butternut squash in this easy side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- In 4-quart saucepan or Dutch oven, place squash and enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender; drain. Stir in syrup, softened butter, milk and salt. Mash with potato masher or electric mixer until smooth. Spoon mixture into casserole.
- In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture.
- Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Fat 3, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg
MAPLE BUTTERNUT SQUASH
For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. "You can also substitute spaghetti squash or acorn squash, but butternut is our favorite," says Rene.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture. , Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.
Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 30mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 5g fiber), Protein 1g protein.
MAPLE BUTTERCUP SQUASH
Maple syrup helps bring out the caramel flavor of buttercup squash, boosting its natural sweetness.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the squash with the butter, thyme, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
- Remove the squash from the oven, drizzle with the maple syrup and toss to coat. Continue to roast until the squash is tender and browned all over and the syrup is beginning to caramelize, about 10 minutes more.
MAPLE MASHED BUTTERNUT SQUASH WITH PECANS
This is a wonderful squash dish. It is full of wonderful fall flavor and has a really neat texture from the chopped pecans.
Provided by submrnfamily
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Puree the squash with the butter and maple syrup until smooth.
- Fold in the chopped pecans.
- Place in a greased casserole.
- Sprinkle the whole pecans on the top of the dish.
- This dish can be refrigerated for up to two days at this point.
- Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.
BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP
Categories Sauté Thanksgiving Vegetarian Orange Carrot Butternut Squash Fall Maple Syrup Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
BUTTERNUT SQUASH SOUP WITH MAPLE
My step-daughter brought this recipe to me. She will not normally eat squash, but she loves this soup. CAUTION!!! Before blending, be sure the soup has cooled slightly or it may pop the top off your blender & make a mess & possibly burn you!
Provided by Krsi Sue
Categories Apple
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a thick bottom pot over medium heat.
- Saute onions, apples and squash 15 minutes, stirring.
- Add apple juice and cook until liquid reduces by 1/2.
- Add chicken stock and 1/4 cup maple syrup.
- Reducing heat to low, simmer until squash is tender, stirring occasionally (about 30 minutes).
- Cool for about 10 minutes.
- Working in batches, place mixture in blender or food processor and blend until smooth.
- Return each batch to pot.
- Simmer on low heat.
- Heat cream slowly in a separate pot and slowly whisk into the soup.
- Add lime juice, remaining maple syrup and season to taste with salt and pepper.
- Serve with a dollop of butter on top.
Nutrition Facts : Calories 257.7, Fat 11, SaturatedFat 6.5, Cholesterol 27.2, Sodium 676.6, Carbohydrate 36.5, Fiber 3.5, Sugar 21.9, Protein 6
BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Categories Side Bake Thanksgiving Vegetarian Low Sodium Apple Butternut Squash Fall Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
- Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
BUTTERNUT SQUASH SOUP WITH GINGER AND MAPLE SYRUP
A tangy soup with the zest of fresh ginger and the sweetness of pure maple syrup combined to make a thick puree that is enough to please any palate for lunch or dinner.
Provided by Slocan cook
Categories Vegetable
Time 35m
Yield 1 Soup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
- Puree steamed squash in a blender or food processor until smooth and free of lumps.
- Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
- Pour into serving bowls and have with your favorite snack crackers or a sandwich.
MAPLE-GINGER BUTTERNUT SQUASH
Categories Ginger Side Christmas Thanksgiving Low Fat Vegetarian Quick & Easy Low Sodium Back to School Butternut Squash Fall Winter Vegan Maple Syrup Gourmet Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- Halve squash and discard seeds. Arrange squash, cut sides up, in a shallow baking pan and roast in middle of oven until soft, 45 minutes to 1 hour.
- Cool squash slightly and scoop flesh into a bowl. Mash squash slightly with a fork with syrup, ginger, and salt and pepper to taste. Before serving, reheat squash if necessary in a baking dish, covered, in a 350°F oven.
BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Categories Fruit Vegetable Side Bake Thanksgiving Vegetarian Kid-Friendly Apple Spice Butternut Squash Fall Maple Syrup Bon Appétit Small Plates
Yield Serves 8 to10
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
- Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
- Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.
MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES
You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.
Provided by Millie Peartree
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
- In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
- Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
- Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.
BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Make and share this Baked Butternut Squash with Apples and Maple Syrup recipe from Food.com.
Provided by ratherbeswimmin
Categories Apple
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
- Drain well.
- Combine squash, apples and currants in a 13x9 inch casserole dish.
- Season with nutmeg, salt, and pepper.
- In a saucepan, combine maple syrup, butter, and lemon juice.
- Whisk over low heat until butter melts.
- Pour syrup over squash mixture and toss to coat.
- Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
- Cool 5 minutes and serve.
BUTTERNUT SQUASH AND CARROT PUREE WITH MAPLE SYRUP
I made this for Thanksgiving dinner with friends, and it was a huge hit. Freshly squeezed orange juice makes all the difference.
Provided by Spark
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in large pot over medium heat.
- Add onion and sauté until just tender, about 8 minutes.
- Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute.
- Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes.
- Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes.
- Uncover and simmer until all liquid evaporates, about 5 minutes.
- Stir in maple syrup. Cool slightly.
- Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper.
- Transfer to serving bowl.
- (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.).
Nutrition Facts : Calories 252.2, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 88, Carbohydrate 46.8, Fiber 6.5, Sugar 17.4, Protein 3.5
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