Agave And Balsamic Glazed And Roasted Buttercup Squash Recipes

BALSAMIC GLAZED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl combine all ingredients and mix to coat the squash.
• Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.

ROASTED TURNIPS AND WINTER SQUASH WITH AGAVE GLAZE

Steps:

• Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the turnips and squash with the oil, sage and salt. Divide the mixture between the 2 baking sheets, then spread in an even layer.
• Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through.
• Remove from the oven and brush with the agave. Return to the oven and cook until the vegetables appear glossy, 2 to 3 minutes. Serve with sunflower seeds scattered on top.

ROASTED BUTTERCUP SQUASH GLAZED WITH BALSAMIC AGAVE NECTAR

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease a roasting pan or cookie sheet (with rims) with oil spray or olive oil.
• Cut top and bottom end from butternut squash. Place flat end (that you've cut) of squash on cutting board and cut in half top to bottom.
• With a spoon, scrape seeds out as well as webby silk, making sure that inside of squash is clean and void of all seeds and silk. Cut the squash in half-moon slices about 1" wide, keeping cut slices to the same thickness.
• Place squash on roasting pan on their sides (pulp side down). Spacing slices evenly.
• Mix together Agave nectar, balsamic vinegar and melted butter. Brush buttercup slices evenly. Note that only about half or less of the amount will be used. Reserve remaining balsamic/agave nectar.
• Roast squash for approximately 15 minutes. Turn slices over to opposite side. Brush with remaining balsamic agave nectar. Roast 15 - 20 minutes more or until squash pierces easily with fork and is cooked through.
• Season with ground black pepper and sea salt to taste. Serve while hot.

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.

AGAVE AND BALSAMIC GLAZED AND ROASTED BUTTERCUP SQUASH

Steps:

• Cut top and bottom end from squash, then sit flat on cutting board and cut in half top to bottom. Use a sharp spoon to scrape out seeds, washing out the inside of the squash if needed. Cut squash into half-moon slices about 1 inch wide. (Any shape of slice will work, but they need to be close to the same thickness. Preheat oven or toaster oven to 400F. Spray roasting pan with non-stick spray or olive oil. I was using a toaster oven, so I used a 13" X 9" roasting pan.) Lay squash in single layer on roasting pan. Mix together agave nectar and balsamic vinegar and brush on top layer of squash. (Some will run down, which will coat the bottom as the squash roasts.) Roast squash 15 minutes, then turn each piece. Brush second side lightly with the agave-balsamic mixture. (It will look glazed already and you may be tempted not to brush it, but do it so the glaze can run down and coat the other side.) Roast 15 minutes more, or until squash pierces easily with a fork and is lightly browned. Grind black pepper and sea salt over squash and serve hot. (You could make this easier to eat by cutting off the peeling before eating, but I thought it was simple enough to cut the rind off as you ate it, and I kind of liked the look of the squash with the rind left on.)

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
• Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

BALSAMIC-AGAVE TOFU WITH BEET INFUSED COUSCOUS

Steps:

• Using your circular ring mold, carefully cut out circles in the four pieces of pressed tofu. Set aside. In a large pyrex dish, combine all of the ingredients for the marinade. Place the tofu into the marinade, flipping over once to ensure its well coated. Place in the refrigerator for at least 4 hours, flipping again halfway through the marinade time.
• Preheat oven to 400 degrees. Boil 1 1/4 cups water in a small saucepan. Place the cubed beets in the boiling water for about 5 minutes. Transfer the beets with a slotted spoon to a well-greased baking pan, adding 2 TB of the oil to coat. Bake for 25 minutes. Add the diced red onion to the beet mixture with the remaining 1 TB oil and place back into the oven for 25 minutes more, stirring occasionally to prevent scorching.
• Once you've added the red onion to the beets, make your couscous by placing the couscous into the beet infused water and bring to a boil. Reduce the heat and cover. Simmer over low heat for about 30 minutes.
• Once your beets and couscous are done, remove the tofu from the refrigerator and saute over medium high heat in a large skillet until well-browned, about 5-7 minutes on each side. Remove from the heat and add the asparagus to the pan. Saute until bright green, about 6 minutes.
• Place the remainder of the marinade into a small saucepan over medium high heat until it slightly thickens and reduces. Remove from heat and let it cool slightly while you plate.
• To assemble the tower, place a ring mold onto a plate and add a slice of the tofu. Spoon some of the beet mixture over than, lightly but firmly packing it into place. Add another slice of tofu and then add a layer of the couscous on that, packing it lightly but firmly. Top with another slice of tofu and carefully remove the ring.
• Serve with the sauteed asparagus and spoon some of the reduced balsamic marinade over the top.