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
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 - GINGER BUTTERNUT SQUASH
Nice easy veggie dish that can be done ahead and reheated in the microwave. This can also be baked in a 400°F oven for 45 minutes instead of microwaved.
Provided by Tebo3759
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Halve squash and discard seeds.
- Cook, covered with plastic wrap, in microwave on high for 5 to 8 minutes until cooked and tender Cool slightly, scoop flesh into a bowl.
- Mash slightly with a fork.
- Add syrup, ginger and salt and pepper to taste.
Nutrition Facts : Calories 137, Fat 0.3, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 35.5, Fiber 5.7, Sugar 8.2, Protein 2.9
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 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-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.
GINGER BUTTERNUT SQUASH BISQUE
This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.
Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
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.
More about "maple ginger butternut squash recipes"
MAPLE GINGER BUTTERNUT SQUASH | MY NOURISHED HOME
From mynourishedhome.com
5/5 (8)Estimated Reading Time 3 minsServings 4Total Time 55 mins
- Cut squash in half and seed them. Discard the seeds. If you are using a large squash, cut the halves into quarters.
MAPLE ROASTED BUTTERNUT SQUASH - SKINNYTASTE
From skinnytaste.com
4.7/5 (7)Total Time 45 minsCategory Side DishCalories 104 per serving
- In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.
- Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).
MAPLE ROASTED BUTTERNUT SQUASH - EASY BAKED …
From toriavey.com
SHEET PAN GINGER MAPLE CHICKEN WITH VEGGIES - EAT …
From eatyourselfskinny.com
BUTTERNUT SQUASH WITH GINGER, CINNAMON & MAPLE …
From recipezazz.com
MAPLE ROASTED BUTTERNUT SQUASH - THE ENDLESS MEAL®
From theendlessmeal.com
ROASTED BUTTERNUT SQUASH | EASY AND DELICIOUS SIDE
From wellplated.com
4.8/5 (171)Uploaded Oct 10, 2018Category Side DishPublished Oct 15, 2019
MAPLE ROASTED BUTTERNUT SQUASH | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
EASY MAPLE GLAZED BUTTERNUT SQUASH - PINCH ME GOOD
From pinchmegood.com
GINGER-SQUASH CAKE WITH WHITE CHOCOLATE FROSTING RECIPE
From bonappetit.com
HOLIDAY CANDIED GINGER BUTTERNUT SQUASH TART - FEARLESS DINING
From fearlessdining.com
ROASTED SQUASH WITH MAPLE-GINGER GLAZE RECIPE ON FOOD52
From food52.com
GINGER-MAPLE SQUASH SOUP | THE SPLENDID TABLE
From splendidtable.org
MAPLE SQUASH | CANADIAN LIVING
From canadianliving.com
MAPLE-ROASTED BUTTERNUT SQUASH RECIPE - TASTING TABLE
From tastingtable.com
You'll also love