GRILLED BUTTERNUT SQUASH WITH HONEY MAPLE GLAZE
Steps:
- Start by peeling the squash and cutting it in half lengthwise. Scoop out the seeds and cut the squash in 1/2 inch thick rounds
- Combine the melted butter, honey, maple syrup, chili powder, salt, and pepper with 1 tbsp of water.
- On a medium grill, that has been preheated, spread the squash out on the grill. Paint each slice with the glaze. After coating one side, turn the squash over, coat the other side, and continue grilling for 8 to 10 minutes.
- Flip the slices over, coat the other side with the glaze, and continue the process for another 8 to 10 minutes.
- The squash is done when the slices are soft all the way through, but not floppy. The best tasting ones are the ones with a little char on the outside but aren't burnt.
Nutrition Facts : Calories 204 kcal, Carbohydrate 33 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 671 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE
Delicious grilled twist on butternut squash with maple syrup!
Provided by RedSoxGirl44
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
- Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
- Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
- Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.
Nutrition Facts : Calories 243 calories, Carbohydrate 49.7 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 54.8 mg, Sugar 23.9 g
MAPLE AND MUSTARD GLAZED BUTTERNUT SQUASH
Steps:
- Cut the squash into bite-sized pieces. Heat the oil in a large skillet over medium heat. Working in batches, cook the squash, flipping until browned, about 5 minutes. Transfer to a bowl.
- Whisk together the maple syrup, vinegar, mustard, rosemary, Worcestershire sauce, pepper flakes, 2 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- Return the skillet to medium heat and pour in the maple mixture, scraping up any brown bits from the bottom of the pan with a wooden spoon. Bring to a boil and return the squash to the pan. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the liquid almost completely evaporates and the squash is cooked through and glazed, about 25 minutes.
- Remove from the heat, add the butter and gently stir until melted. Season with salt and pepper. Adjust the consistency of the glaze with 1 to 2 tablespoons of hot water if too thick.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
GRILLED MAPLE-GLAZED ACORN SQUASH
These sweet and spicy squash "ribs" are the perfect barbecued fall side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
- Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
- Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
- Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
- Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
- Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.
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
GRILLED MAPLE- AND PECAN-TOPPED BUTTERNUT SQUASH
Sweet syrup and zesty orange peel bring fabulous flavor to grilled butternut squash.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Cut each squash lengthwise in half; remove seeds. Place squash half, cut side up, on each piece of foil. Sprinkle with salt.
- In small bowl, mix butter, orange peel and 2 tablespoons of the maple syrup. Brush over squash halves. Fold foil over squash so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium-low heat 50 to 60 minutes, rotating packets 1/2 turn after 25 minutes, until squash is tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle pecans over squash; drizzle with remaining 2 tablespoons maple syrup.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 22 g, TransFat 0 g
GRILLED BUTTERNUT SQUASH WITH MAPLE-LIME GLAZE
Make and share this Grilled Butternut Squash With Maple-Lime Glaze recipe from Food.com.
Provided by DailyInspiration
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the butter, maple syrup, lime juice, cinnamon, and salt and pepper to taste and mix well. (Use immediately or store in an airtight container in the refrigerator for up to 1 week).
- Prepare a medium-low fire in the grill.
- Peel the squash, cut in half horizontally, remove the fibers and seeds, and slice about 1/2 inch thick.
- Steam the squash over boiling water until the flesh is just tender, about 10 minutes. Brush the marinade onto the warm squash.
- Grill until grill-marked on the bottom side, about 5 minutes. Check frequently; squash will char easily. If there are hot spots, you may want to rotate the positions of the pieces. Brush with the glaze, turn each slice, and grill until tender throughout and grill-marked on both sides. Remove from the grill, and brush on any remaining glaze. Serve hot.
Nutrition Facts : Calories 192.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 62.7, Carbohydrate 36.9, Fiber 5.7, Sugar 9.3, Protein 2.9
ROASTED BUTTERNUT SQUASH WITH LIME JUICE
Provided by Sara Foster
Categories Side Roast Vegetarian Low Cal High Fiber Lime Butternut Squash Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Divide squash between 2 rimmed baking sheets, arranging in single layer; toss with oil, butter, and lime juice. Sprinkle with salt and pepper. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 20 minutes longer. Cut into wedges. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until hot, about 10 minutes.
- Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges.
MAPLE-GLAZED BUTTERNUT SQUASH
I love anything squash and anything maple! Put them together and you have a winning combination. In this recipe, from the Maple Syrup Cookbook by Ken Haedrich, the squash is glazed with maple syrup and subtly seasoned with the nutmeg flavor of mace. The rum adds another interesting flavor to the mix.
Provided by Whisper
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel, seed and quarter the squash.
- Cut, crosswise, into 1/2-inch slices to make about 5 1/2 cups.
- Bring the squash, water, maple syrup, rum and mace to a boil in a large saucepan over medium-high heat.
- Reduce the heat and simmer, covered, for 15 minutes, or until the squash is tender.
- While the squash is simmering, warm a serving dish in a 200 F oven or by filling it with very hot water.
- Reserving the cooking liquid, transfer the squash with a slotted spoon to the warmed serving dish.
- Increase the heat and boil the cooking liquid about 3 minutes, or until it is thickened.
- Pour the thickened liquid over the squash.
Nutrition Facts : Calories 212.8, Fat 0.4, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 46.7, Fiber 5.7, Sugar 18.2, Protein 2.8
MAPLE-GLAZED SQUASH
Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. -Betty Kay Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut squash lengthwise in half; remove and discard seeds. Cut halves crosswise into 1-in. slices; discard ends. Place squash in a greased 13x9-in. baking dish; sprinkle with salt and pepper. , In a small bowl, mix remaining ingredients; pour over squash. Bake, covered, 50-60 minutes or until squash is tender.
Nutrition Facts : Calories 242 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
EASY GRILLED SQUASH
This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. -Esther Horst, Monterey, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.
Nutrition Facts : Calories 178 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
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