Maple Butternut Squash Dessert Crepes Recipes

MAPLE BUTTERNUT SQUASH DESSERT CREPES

Steps:

• Preheat the oven to 400 F (200 C). Cut the squash in half and scoop out the seeds. Set the squash in a glass baking dish, and pour half an inch of water into the dish as well. Bake for 45 minutes, or until the squash is fully cooked and easily pierced with a fork.
• Remove the squash from the skin and place in a blender, along with the maple syrup, vanilla, and salt. Blend until totally smooth, then transfer the puree to a large uncovered saucepan. Heat to a gentle simmer and stir occasionally, and allow to cook down for 25-30 minutes, until it is thicker and silky.
• Optionally, make the vegan whipped cream, and add ¼ tsp. cinnamon to the mixture. Next make the crepes, according to the recipe.
• Assemble the crepes by spreading about 1 tbsp. of the maple butternut mixture on half the crepe, fold it in half, and again in quarters. Top with vegan whipped cream (if using) and a generous tablespoon of walnut pieces.

MAPLE BUTTERNUT SQUASH BAKE

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.

MAPLE BUTTERNUT SQUASH

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.

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.