LEMON-MAPLE SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 0
Steps:
- Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.
- Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams
Nutrition Facts : Calories 161 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 46 milligrams, Carbohydrate 29 grams, Fiber 3.5 grams, Protein 2 grams, Sugar 11 grams
LEMON-MAPLE BUTTERNUT SQUASH
"My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple," says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Halve squash lengthwise; discard seeds. Place squash in an ungreased 13x9-in. baking dish, cut side down. Add water., Bake, covered, until squash is tender, 50-60 minutes. Cool slightly. Scoop out pulp and place in a large bowl. Add remaining ingredients; beat until smooth.
Nutrition Facts :
LEMON-MAPLE ZUCCHINI BREAD
I haven't tried this yet, but I'm posting here so I don't lose this recipe because it looks so good! The recipe comes from The Maple Syrup Cookbook by Ken Haedrich.
Provided by Whisper
Categories Quick Breads
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease 9" x 5" loaf pan and set aside.
- Beat the eggs with an electric mixer for 2 minutes.
- Gradually add the maple syrup, oil, vanilla, and lemon zest.
- Stir in the zucchini.
- Combine the unbleached and wheat flours, baking powder, and salt in a large bowl.
- Make a well in the center, then stir in the zucchini mixture.
- Blend just until smooth, then turn into the prepared pan.
- Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.
- Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.
Nutrition Facts : Calories 3138.3, Fat 128.9, SaturatedFat 19.8, Cholesterol 558, Sodium 2524.2, Carbohydrate 451.3, Fiber 19.8, Sugar 197.1, Protein 56.5
MAPLE AND CHILE ROASTED SQUASH WITH QUINOA TABOULI
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Provided by Donna Hay
Categories HarperCollins Winter Fall Butternut Squash Squash Quinoa Vegetarian Vegan Dinner Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Dairy Free Sesame
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 220°C (425°F).
- Scoop the seeds from the squash and discard. Place squash, cut side up, onto a baking tray. Using the tip of a sharp knife, make some shallow slashes into the squash flesh. Combine the oil, maple, chile, salt and pepper and brush over the squash. Cover with aluminium foil and roast for 20 minutes. Remove the foil and roast for a further 40 minutes or until the squash is golden and soft.
- To make the quinoa tabouli, in a large bowl combine the quinoa, mint, and arugula.
- To make the lemon tahini dressing, in a small bowl, place the tahini, lemon juice, water, garlic and salt. Mix to combine.
- To serve, place the squash onto a serving platter and top with the tabouli. Drizzle with the lemon tahini dressing and sprinkle over almonds.
LEMON-MAPLE BUTTERNUT SQUASH
'My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple,' says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day.
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Place squash cut side down in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add water. Cover and bake at 350 degrees F for 50-60 minutes or until tender. Scoop out the squash and place in a mixing bowl, add the syrup, butter, lemon juice and peel; beat until smooth.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 50.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 35.2 mg, Sugar 18.7 g
MAPLE BAKED SQUASH WITH BALSAMIC VINEGAR
These are great. The balsamic gives a sweet mellow flavor to the maple syrup and the hint of nutmeg is just right.
Provided by PalatablePastime
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place squash, cut side up in a baking dish.
- Stir together maple syrup, vinegar, and lemon juice and divide equally among cavities.
- Dot each cavity with butter.
- Baste exposed sides and top of squash with syrup mixture.
- Bake at 375F for 20 minutes.
- Baste again.
- Sprinkle cavities with grated nutmeg and bake 20 minutes more, or until squash is tender when pierced with a fork.
- Serve warm.
Nutrition Facts : Calories 179.3, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 11.2, Carbohydrate 37.3, Fiber 3.2, Sugar 13.2, Protein 1.8
MISO-BUTTERNUT SQUASH SOUP
This simple butternut squash soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro & chili crisp.
Provided by Rachel Gurjar
Time 55m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
- Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
- Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.
SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS
This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
- Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
- Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.
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