Maple Baked Squash With Balsamic Vinegar Recipes

MAPLE-BALSAMIC VINAIGRETTE

Steps:

• Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

BALSAMIC ACORN SQUASH

Steps:

• Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.

BALSAMIC YELLOW SQUASH BAKE

Steps:

• Spray a 9x13" glass baking dish with cooking spray.
• Layer ingredients in dish in order listed.
• Cover with foil and bake at 350 about 30-40 minutes or until cooked through.

BALSAMIC-MAPLE ACORN SQUASH

Steps:

• Heat oven to 400ºF.
• Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut sides down, on cutting board. Cut each half crosswise into 6 slices; place in large bowl.
• Mix remaining ingredients until blended. Add to squash; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
• Bake 45 min. or until squash is tender, turning after 25 min.

MAPLE BALSAMIC ROASTED VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
• Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
• Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
• When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
• Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
• Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
• Serve warm or store in the refrigerator until ready to use.

MAPLE BAKED SQUASH WITH BALSAMIC VINEGAR

Steps:

• Place squash, cut side up in a baking dish.
• Stir together maple syrup, vinegar, and lemon juice and divide equally among cavities.
• Dot each cavity with butter.
• Baste exposed sides and top of squash with syrup mixture.
• Bake at 375F for 20 minutes.
• Baste again.
• Sprinkle cavities with grated nutmeg and bake 20 minutes more, or until squash is tender when pierced with a fork.
• Serve warm.

ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray.
• Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and black pepper. Toss to coat.
• Spread vegetables on prepared pan(s) in a single layer. Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring every 15 minutes while baking.
• Can be made 3 hours ahead. Transfer to clean baking sheet and let stand at room temperature. Rewarm at 375°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto as desired.

BALSAMIC ROASTED BUTTERNUT SQUASH AND SWEET POTATOES WITH GREENS

Steps:

• Preheat oven to 400 degrees F.
• Toss sweet potato and butternut squash cubes with oil, rosemary, maple syrup, vinegar, salt, and pepper. Spread out vegetables into a single layer on 2 rimmed baking sheets. Roast for about 45 minutes or until golden brown and tender, turning vegetables every 10-15 minutes.
• Remove from the oven and let cool for 2-3 minutes. Toss vegetables with greens and drizzle with some additional olive oil and balsamic vinegar dressing to taste. Garnish with optional nuts/seeds. Serve and enjoy!

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

Steps:

• Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
• Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
• Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
• Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.