GLAZED SQUASH
Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
- Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
- Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.
GLAZED BUTTERNUT SQUASH
Make and share this Glazed Butternut Squash recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel, seed and slice the squash. Place in a pot with tight fitting cover and steam until squash is nearly tender, about 12-15 minutes. Drain well.
- Preheat oven to 400ºF.
- Arrange squash in one or two layers in greased shallow baking dish.
- Mix sugar, spices and salt, and sprinkle over the squash.
- Drizzle with melted butter. Bake until squash is tender and somewhat glazed, 15-20 minutes.
- For deeper glaze, broil a few minutes.
BALSAMIC-GLAZED SQUASH
Steps:
- Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.
SPICY HONEY-GLAZED BUTTERNUT SQUASH
The combination of harissa, honey, lemon and cumin works incredibly well with butternut squash. Everything gets tossed together in the same pan and roasted until the squash is beautifully glazed.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
- Drizzle the squash with the vinegar and top with mint.
ORANGE-GLAZED SQUASH WITH SESAME
Provided by Lane Crowther
Categories Vegetable Side Bake Thanksgiving Vegetarian Squash Fall Vegan Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Combine first 4 ingredients in heavy medium saucepan. Boil over medium heat until reduced to 1 1/3 cups, about 30 minutes. Pour into bowl. Mix in ginger. Cool. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Place squash on baking sheet. Brush squash on all sides with sesame oil. Turn squash, 1 cut side down, and bake 15 minutes. Turn squash, skin side down. Brush squash with some hoisin mixture. Bake until tender and well glazed, brushing occasionally with some hoisin mixture, about 50 minutes.
- Preheat broiler. Generously baste squash with hoisin mixture. Sprinkle with salt. Broil until bubbling, about 2 minutes. Baste with any remaining hoisin mixture. Sprinkle with onions and sesame seeds.
MAPLE GLAZED BUTTERNUT SQUASH
Tender slices of butternut squash are topped with a maple and rum glaze creating a colorful and rich side dish for the Thanksgiving table.
Provided by Alli Shircliff
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
- Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 43.2 g, Fat 0.4 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 13.3 mg, Sugar 17.4 g
MAPLE-GLAZED SQUASH
Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. -Betty Kay Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut squash lengthwise in half; remove and discard seeds. Cut halves crosswise into 1-in. slices; discard ends. Place squash in a greased 13x9-in. baking dish; sprinkle with salt and pepper. , In a small bowl, mix remaining ingredients; pour over squash. Bake, covered, 50-60 minutes or until squash is tender.
Nutrition Facts : Calories 242 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
CITRUS GLAZED BANANA SQUASH
If you are not familiar with banana squash, this is a great 'first-timer' recipe to try. Cubed squash is simmered, then glazed in a simple citrus sauce. It is basically foolproof and everyone will love it! Even my kids ate it up. This serves well with chicken, pork and fish.
Provided by TPIWNICZKA
Categories Side Dish Vegetables Squash
Time 12m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add squash cubes and water. Cover, and cook for about 5 minutes, or until squash is tender. Stir occasionally, and add more water if necessary to prevent squash from sticking to the pan.
- Reduce heat to low, and stir in the orange juice, apricot preserves, cloves, salt and pepper. Cook and stir uncovered until squash is evenly glazed.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 16.2 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 155.7 mg, Sugar 8.6 g
GLAZED SQUASH RINGS
A simple and easy way to fix acorn squash that will add some fun to your table. I first discovered this back in a 2002 issue of TOH -- no author was given unfortunately, but we continue to enjoy it year after year.
Provided by Breezytoo
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut squash into 1/2 inch slices; discard seeds. In a large roasting pan, layer squash rings and add hot water to the depth of 1/4 inch. Cover and bake at 350* for 20 minutes. Transfer each ring to an ungreased 15-inchX10 inchX1 inch baking pan. In small bowl mix corn syrup and orange juice. Brush over squash. Bake uncovered, at 350* for 30-40 minutes or until tender, basting every 10 minutes.
GLAZED PORK CHOPS AND SQUASH
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks in middle and lower thirds. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Transfer 8 wedges to another rimmed baking sheet. Roast both sheets of squash 15 minutes.
- Remove sheets from oven and flip squash. To tray with 8 wedges, add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze.
- Return sheets to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes. Let sheet with 16 wedges cool completely, then refrigerate for Chicken Cutlets with Mustard Greens and Roasted Squash.
- Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 4 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes. Serve pork alongside roasted vegetables.
Nutrition Facts : Calories 523 g, Fat 20 g, Fiber 3 g, Protein 63 g
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