Maple And Mustard Glazed Butternut Squash Recipes

MAPLE GLAZED BUTTERNUT SQUASH

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.

MAPLE-GLAZED BUTTERNUT SQUASH

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.

MAPLE-GLAZED CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Set the oven to 400°F Cut the squash into chunks, and mix in a roasting tin with the onion wedges and all but 2 of the cloves of garlic. Sprinkle in 1tbsp of the oil, mix well and season. Roast for 15 minutes.
• Peel and crush the other two cloves of garlic and mix with the maple syrup, mustard and the rest of the oil.
• Add the zucchini and thyme to the squash in the roasting tin and place the chicken legs on top. Brush these with the maple syrup glaze. Roast for 50 mins - 1 hr until chicken is well-cooked and the vegetables are tender.

WINTER SQUASH WITH MAPLE GLAZE

Steps:

• Preheat oven to 375°. In a large bowl, combine parsnips and squashes. In a small saucepan, melt butter over medium heat; whisk in maple syrup, rosemary, garlic, salt and pepper. Pour over vegetables and toss to coat., Transfer to a greased 11x7-in. baking dish. Bake, covered, 40 minutes. Uncover; sprinkle with almonds. Bake until vegetables are tender, 10-15 minutes longer.

MAPLE-GLAZED SQUASH

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.

BUTTERNUT SQUASH WITH MAPLE BUTTER

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).

GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE

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.

MAPLE-BRAISED BUTTERNUT SQUASH WITH FRESH THYME

Steps:

• Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.