LEMON-MAPLE BUTTERNUT SQUASH
"My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple," says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Halve squash lengthwise; discard seeds. Place squash in an ungreased 13x9-in. baking dish, cut side down. Add water., Bake, covered, until squash is tender, 50-60 minutes. Cool slightly. Scoop out pulp and place in a large bowl. Add remaining ingredients; beat until smooth.
Nutrition Facts :
LEMON-MAPLE SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 0
Steps:
- Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.
- Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams
Nutrition Facts : Calories 161 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 46 milligrams, Carbohydrate 29 grams, Fiber 3.5 grams, Protein 2 grams, Sugar 11 grams
SAUTéED LEMON MAPLE FRISéE
Provided by Andrea Albin
Categories Salad Leafy Green Side Sauté Quick & Easy Lemon Shower Healthy Potluck Maple Syrup Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
- Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
- Serve topped with bread crumbs.
MAPLE BUTTERCUP SQUASH
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
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.
LEMON-MAPLE BUTTERNUT SQUASH
'My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple,' says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day.
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Place squash cut side down in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add water. Cover and bake at 350 degrees F for 50-60 minutes or until tender. Scoop out the squash and place in a mixing bowl, add the syrup, butter, lemon juice and peel; beat until smooth.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 50.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 35.2 mg, Sugar 18.7 g
MAPLE BUTTERNUT SQUASH
For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. "You can also substitute spaghetti squash or acorn squash, but butternut is our favorite," says Rene.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture. , Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.
Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 30mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 5g fiber), Protein 1g protein.
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.
LEMON-MAPLE BUTTERNUT SQUASH
'My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple,' says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day.
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Place squash cut side down in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add water. Cover and bake at 350 degrees F for 50-60 minutes or until tender. Scoop out the squash and place in a mixing bowl, add the syrup, butter, lemon juice and peel; beat until smooth.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 50.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 35.2 mg, Sugar 18.7 g
SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS
This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
- Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
- Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.
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.
LEMON-MAPLE ZUCCHINI BREAD
I haven't tried this yet, but I'm posting here so I don't lose this recipe because it looks so good! The recipe comes from The Maple Syrup Cookbook by Ken Haedrich.
Provided by Whisper
Categories Quick Breads
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease 9" x 5" loaf pan and set aside.
- Beat the eggs with an electric mixer for 2 minutes.
- Gradually add the maple syrup, oil, vanilla, and lemon zest.
- Stir in the zucchini.
- Combine the unbleached and wheat flours, baking powder, and salt in a large bowl.
- Make a well in the center, then stir in the zucchini mixture.
- Blend just until smooth, then turn into the prepared pan.
- Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.
- Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.
Nutrition Facts : Calories 3138.3, Fat 128.9, SaturatedFat 19.8, Cholesterol 558, Sodium 2524.2, Carbohydrate 451.3, Fiber 19.8, Sugar 197.1, Protein 56.5
MAPLE SQUASH
Roast wholesome squash in larger chunks with maple syrup for Easter dinner or with chicken at any time. Goes beautifully with CORNISH HENS, ORIENTAL/CURRIED and Bok Choy. For additional servings, increase recipe for squash, maple syrup and seasonings logically.
Provided by TOOLBELT DIVA
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F (200C).
- Line a baking sheet with foil, then lightly brush or spray with oil.
- You may have to cut the pieces into chunks no bigger than 1 inch (2. 5cm) wide.
- In a medium-size bowl, stir oil with maple syrup, thyme and salt.
- Add squash and toss until evenly coated.
- Spread out on baking sheet.
- Scrape maple mixture from bottom of bowl evenly over squash.
- Roast squash, 25 to 30 minutes, uncovered, in centre of preheated oven, until tender and bottom edges are golden.
- To ensure a rich, dark-golden glaze on top of squash, do not turn squash pieces over or stir during roasting.
- Remove from oven and serve immediately.
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