Baked Squash And Maple Syrup Recipes

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MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 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.

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

WINTER SQUASH BAKED WITH MAPLE SYRUP



Winter Squash Baked With Maple Syrup image

This is a very simple, tried and true recipe from Fannie Farmer, with very minor changes. You must use PURE maple syrup for this to come out right. Butternut Squash can be prepared this way as well. Oh, I forgot to add, it is delicious!

Provided by Karens Krazy Kitchen

Categories     Vegetable

Time 1h5m

Yield 2 vegetable servings, 2 serving(s)

Number Of Ingredients 5

1 acorn squash
1 pinch salt, to taste per side
fresh ground pepper, just two twists per side
2 tablespoons butter
1 tablespoon pure maple syrup

Steps:

  • Preheat the oven to 400 degrees.
  • Wash the squash.
  • Cut the squash in half from top to bottom.
  • Remove the seeds (these are great cleaned up and roasted).
  • Sprinke with salt and pepper (you really need very little of both).
  • Place cut side down on a baking dish.
  • Bake for 50 minutes or until the squash is easily pierced with a fork.
  • Turn the squash cut side up and poke the cut side several times with a fork.
  • Spread 1 tbs of butter and drizzle 1/2 tbs of maple syrup onto each half.
  • Return to the oven and cook for 5 minutes.
  • Serve warm and enjoy!

Nutrition Facts : Calories 214.1, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 166.7, Carbohydrate 29.2, Fiber 3.2, Sugar 6, Protein 1.8

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.

MAPLE BUTTERNUT SQUASH BAKE



Maple Butternut Squash Bake image

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

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (5 to 6 cups)
1/4 cup real maple syrup
2 tablespoons butter, softened
2 tablespoons milk
1/4 teaspoon salt
1 1/2 to 2 cups Cascadian Farm™ organic maple brown sugar granola (from 17-oz box), crushed
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 tablespoons butter, melted

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

BAKED SQUASH AND MAPLE SYRUP



Baked Squash and Maple Syrup image

Maple syrup is a uniquely North American sweetener. Here it adds just the right subtle flavor to a colorful puree of butternut squash. An equal amount of acorn squash can be beautifully substituted for butternut squash for a little variety.

Provided by Barrett

Categories     Squash Side Dishes

Yield 6

Number Of Ingredients 6

3 ½ pounds butternut squash
¼ cup butter
½ cup diced onion
¼ teaspoon ground nutmeg
½ cup chicken stock
⅓ cup real maple syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
  • In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
  • Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 44.1 g, Cholesterol 20.8 mg, Fat 8.1 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 147.2 mg, Sugar 16.9 g

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.

BAKED SQUASH AND MAPLE SYRUP



Baked Squash and Maple Syrup image

Maple syrup is a uniquely North American sweetener. Here it adds just the right subtle flavor to a colorful puree of butternut squash. An equal amount of acorn squash can be beautifully substituted for butternut squash for a little variety.

Provided by Allrecipes

Categories     Squash Side Dishes

Yield 6

Number Of Ingredients 6

3 ½ pounds butternut squash
¼ cup butter
½ cup diced onion
¼ teaspoon ground nutmeg
½ cup chicken stock
⅓ cup real maple syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
  • In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
  • Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 44.1 g, Cholesterol 20.8 mg, Fat 8.1 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 147.2 mg, Sugar 16.9 g

MAPLE-GLAZED ACORN SQUASH



Maple-Glazed Acorn Squash image

With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food-easy to prepare and a tasty pairing with a pork entree. -Nancy Mueller, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 7

1 medium acorn squash, halved
3/4 cup water
1/4 cup maple syrup
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,

Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 311mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.

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 ACORN SQUASH WITH WALNUT OIL AND MAPLE SYRUP



Baked Acorn Squash With Walnut Oil and Maple Syrup image

Acorn squash has a mild flavor and goes well with sweet and nutty seasonings. This makes a nice Thanksgiving side dish, though you might want to cut the baked halves in half again for smaller portions.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch

Time 1h

Yield Makes four large servings or eight medium servings

Number Of Ingredients 5

2 acorn squash
2 tablespoons maple syrup
2 tablespoons walnut oil
Freshly ground nutmeg
Ground walnuts

Steps:

  • Preheat the oven to 350 degrees. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut in half, and scoop out the seeds and membranes.
  • Cover a baking sheet with foil. Stir the maple syrup and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake 1 hour, brushing every 10 minutes with more oil and maple syrup. When the squash is tender, brush once more, then spoon a tablespoonful of finely chopped walnuts into each cavity and return to the oven for 5 to 10 minutes, until the walnuts are toasty. Remove from the heat. Serve hot or warm.

MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO



Maple-Roasted Squash With Sage and Lime for Two image

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

3 tablespoons maple syrup
Large pinch of ground cayenne or chile powder
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Large pinch of coriander seeds
1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don't have to peel it)
Fresh lime juice, for serving
1 tablespoon chopped fresh sage leaves, for serving

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.

BUTTERNUT SQUASH WITH MAPLE BUTTER



Butternut Squash with Maple Butter image

This is a simple way to enjoy and enhance the squash's inherent sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h5m

Number Of Ingredients 4

1 medium (unpeeled) butternut squash
1 tablespoon butter
2 teaspoons pure maple syrup
coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
  • Halve squash again lengthwise; spoon butter mixture from pan over tops (skins are edible).

Nutrition Facts : Calories 153 g, Fat 6 g, Fiber 7 g, Protein 2 g

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.)

ROASTED SQUASH WITH BACON AND MAPLE



Roasted Squash with Bacon and Maple image

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

2 small acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges
1/3 cup pure maple syrup
2 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper
Coarse salt
3 thick slices bacon (about 4 ounces total), cut crosswise into 1/4-inch pieces

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.

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From therecipes.info


BAKED SQUASH AND MAPLE SYRUP | RECIPE | MAPLE SYRUP RECIPES, …
Aug 24, 2016 - Maple syrup adds just the right subtle flavor to a colorful butternut squash puree. Acorn squash also works beautifully. Aug 24, 2016 - Maple syrup adds just the right subtle flavor to a colorful butternut squash puree. Acorn squash also works beautifully. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


BAKED SQUASH AND MAPLE SYRUP RECIPE | COOKTHISMEAL.COM
1. Preheat oven to 400 degrees F (200 degrees C). 2. Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes.
From cookthismeal.com


BAKED SQUASH WITH MAPLE SYRUP - ALL INFORMATION ABOUT HEALTHY …
Winter Squash Baked With Maple Syrup Recipe - Food.com top www.food.com. Bake for 50 minutes or until the squash is easily pierced with a fork. Turn the squash cut side up and poke the cut side several times with a fork. Spread 1 tbs of …
From therecipes.info


BAKED SQUASH AND MAPLE SYRUP RECIPE
Get one of our Baked squash and maple syrup recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Banana Nut Bread Crecipe.com The taste and aroma of banana bread has always been a hot topic of discussion among a large number o... 360 min Min; 8 Yield; Bookmark. 63% Baked Squash and Maple Syrup Allrecipes.com Maple …
From crecipe.com


MAPLE SYRUP BAKED ACORN SQUASH - THE NAPTIME CHEF
2010-09-23 Preheat oven to 375ºF. 2. Melt the butter in the microwave and allow it to cool slightly. Add the maple syrup to the butter mixture and stir it together well. Set aside. 3. Cut both squash in half and remove the seeds and stringy inside in the center of the squash. Evenly divide the butter mixture amongst each squash half and rub the inside of ...
From thenaptimechef.com


BAKED ACORN SQUASH WITH MAPLE GLAZE - THE KITCHEN IS MY …
2013-11-03 Bake squash at 375 degrees for 30 minutes. While squash is baking, combine maple syrup, melted butter, and salt. At the end of the 30 minute baking time, remove pan from the oven and pour out the water (be careful!), leaving the squash rings in the pan. Pour the maple syrup mixture over the drained squash rings.
From thekitchenismyplayground.com


BAKED SQUASH AND MAPLE SYRUP - ALL INFORMATION ABOUT HEALTHY …
Place the squash, cut side down, on a baking sheet and bake for 45 minutes to 1 hour, until the squash is easily pierced with a fork. Scoop the flesh into a bowl and mash with a potato masher or a fork until fairly smooth. Season to taste with salt and pepper. Keep warm.
From therecipes.info


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