MAPLE-ROASTED ACORN SQUASH
When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her old method, I found it was just as good as I remembered. The sweet squash filled with a big puddle of melted butter and sweet syrup is so irresistible!
Provided by Ina Garten
Categories Side Vegetable Squash Maple Syrup Butter Fall Thanksgiving Roast Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Kid-Friendly
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
- Cooks' Note
- Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.
MAPLE-ROASTED SQUASH
This easy side makes weeknight cooking a snap.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. Place squash, cut sides up, on a baking pan. Season with salt and pepper. Place 1/2 tablespoon butter and 1 tablespoon maple syrup into cavity of each squash, and sprinkle herbs over the tops.
- Roast squash until very tender and well browned, basting frequently with syrup in the cavities, about 1 hour. Serve warm.
MAPLE-ROASTED KABOCHA SQUASH
Maple-roasted kabocha squash is just what your tastebuds have been looking for - sweet, salty and spicy all in one bite! Serve in place of fries or as a salad topping, or enjoy as a snack on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
- Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
- Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
- Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.
MAPLE-ROASTED SQUASH WITH PECANS
Squash makes a great accompaniment to a roast main course. Flavour with earthy rosemary and add some nuts for crunch
Provided by Sarah Cook
Categories Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.
- Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.
Nutrition Facts : Calories 183 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CHIPOTLE MAPLE ROASTED SQUASH
We love squash! Hot, sweet, spicy, EASY...and healthy! This kickin' squash dish has it all. Feel free to use full fat/sugar ingredients here, and adjust spices and syrups to your taste.
Provided by yogiclarebear
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the chipotle pepper, sauce, margarine and syrup in a small food processor and process until smooth.
- In a plastic baggie, combine all ingredients and toss to coat. (Let sit in the fridge for a few hours if possible.).
- Set oven to 375 degrees.
- Lightly spray a baking sheet with cooking spray and spread the squash out evenly on one layer on the baking sheet. Sprinkle with optional salt.
- Bake for 10 minutes, and then stir/toss.
- Bake another 10-15 minutes until squash is tender, stirring occasionally.
Nutrition Facts : Calories 83.9, Fat 0.6, SaturatedFat 0.3, Sodium 91.7, Carbohydrate 20.7, Fiber 3.5, Sugar 3.9, Protein 1.7
ROASTED SQUASH WITH BACON AND MAPLE
We all know that maple syrup and bacon aren't just for breakfast anymore -- but have you tried these powerhouse ingredients with roasted squash yet?
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Toss squashes with maple syrup, oil, cayenne, and 1 teaspoon salt on a rimmed baking sheet. Spread in a single layer; roast 10 minutes. Add bacon, then flip squashes to coat. Roast, flipping once more halfway through, until tender and golden brown, about 20 minutes more; serve.
MAPLE-CHIPOTLE ROASTED SQUASH
I always seem to grow more squash than what I can use, so I decided I to come up with a recipe that could be used as a side dish. The smoky chipotle flavor and subtle sweetness from the maple syrup make this a recipe worth sharing. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place squash in a large bowl; set aside., In a small skillet, saute onion in butter until tender. Add the syrup, chipotle peppers, salt and curry powder; heat through. Pour over squash and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.
Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO
Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using a squash variety with a particularly thick rind, you don't need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It's not necessary but will prove helpful when cleaning up.)
- In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
- Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.
MAPLE AND ROSEMARY ROASTED SQUASH
Roasted squash basted in maple syrup and topped with cheese makes a hearty main course, and with this easy recipe, you don't even have to peel the squash. For a vegetarian version, simply leave out the Worcestershire sauce.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Split the butternut squash in half lengthways and scoop out and discard the membrane and seeds from the centre. Deeply score the flesh with a sharp knife and place skin side down on a large baking tray.
- Divide the sliced red onion between the cavity of each squash. Whisk together the maple syrup, Worcestershire sauce, Dijon mustard and olive oil and brush the mixture over the squash and onion. Season, then cover with foil and roast for 30 minutes, or until nearly soft. Baste the squash with the maple mixture once during cooking.
- In a bowl, mix together the cheese, pine kernels and rosemary. Remove the foil from the squash and sprinkle the cheese mixture over the top. Return to the oven and cook for a further 10-15 minutes, or until the squash is tender and the topping is golden brown.
- Serve with a green salad, which you can dress with a simple vinaigrette.
Nutrition Facts : Calories 554, Fat 26.5, SaturatedFat 9.5, Cholesterol 40.9, Sodium 318.9, Carbohydrate 72.5, Fiber 10, Sugar 24.2, Protein 16.5
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