Baked Spiced Butternut Squash With Apples And Maple Syrup Recipes

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BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP



Baked Butternut Squash with Apples and Maple Syrup image

Make and share this Baked Butternut Squash with Apples and Maple Syrup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Apple

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 8

2 1/2 lbs butternut squash, peeled,quartered lengthwise,seeded,and cut crosswise into 1/4 inch thick slices
2 lbs granny smith apples, peeled,quartered,cored,cut crosswise into 1/4 inch thick slices
3/4 cup dried currant
fresh grated nutmeg
salt and pepper
3/4 cup pure maple syrup
1/4 cup butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

Steps:

  • Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
  • Drain well.
  • Combine squash, apples and currants in a 13x9 inch casserole dish.
  • Season with nutmeg, salt, and pepper.
  • In a saucepan, combine maple syrup, butter, and lemon juice.
  • Whisk over low heat until butter melts.
  • Pour syrup over squash mixture and toss to coat.
  • Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
  • Cool 5 minutes and serve.

BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP



Baked Butternut Squash with Apples and Maple Syrup image

Categories     Side     Bake     Thanksgiving     Vegetarian     Low Sodium     Apple     Butternut Squash     Fall     Chill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 7

2 1/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 cups)
2 1/4 pounds medium-size tart green apples (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 cups)
3/4 cup dried currants
Freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
  • Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)

MAPLE BUTTERCUP SQUASH



Maple Buttercup Squash image

Maple syrup helps bring out the caramel flavor of buttercup squash, boosting its natural sweetness.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
4 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup maple syrup

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Toss the squash with the butter, thyme, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
  • Remove the squash from the oven, drizzle with the maple syrup and toss to coat. Continue to roast until the squash is tender and browned all over and the syrup is beginning to caramelize, about 10 minutes more.

BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP



Baked Spiced Butternut Squash with Apples and Maple Syrup image

Categories     Fruit     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Kid-Friendly     Apple     Spice     Butternut Squash     Fall     Maple Syrup     Bon Appétit     Small Plates

Yield Serves 8 to10

Number Of Ingredients 8

1/2 cup (1 stick) butter
3/4 cup pure maple syrup
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices
4 6-ounce Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices

Steps:

  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
  • Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
  • Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.

BUTTERNUT SQUASH WITH MAPLE SYRUP



Butternut Squash with Maple Syrup image

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

1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)
4 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped
1/3 cup maple syrup
1 cup jarred roasted sweet red peppers, coarsely chopped

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

BAKED BUTTERNUT SQUASH WITH APPLES



Baked Butternut Squash with Apples image

Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 8

2 tablespoons butter or margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups)
1/4 cup real maple or maple-flavored syrup
1 tablespoon balsamic vinegar
1/4 cup chopped pecans, toasted*

Steps:

  • Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
  • Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
  • Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 11 g, TransFat 0 g

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Top Asked Questions

How to cook squash and apples with maple syrup?
Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly. Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill.
How to cook apples and butternut squash in oven?
Place the baking tray in a preheated 400-degree f oven and bake the apples and butternut squash mixture for 20 minutes. Step 3. Remove the baking pan from the oven and add the chopped sage to the roasted squash and apples. Step 4. Return the sheet pan back to the oven and roast for 5 to 8 minutes longer.
How to make maple glazed butternut squash with bacon?
With the cooked butternut squash still on the baking sheet, drizzle it with maple syrup. Gently turn the pieces to coat all of them with the syrup. Next, combine the squash with the bacon and the reserved bacon grease. Season with salt and pepper and transfer your completed Maple Glazed Butternut Squash with Bacon to a serving plate or bowl.
How do you cook squash in the oven?
Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted. Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar. Pour apple mixture over squash. Cover; bake 10 minutes.

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