Maple Cinnamon Whipped Butternut Squash Recipes

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
• Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
• Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

MAPLE CINNAMON WHIPPED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375°F
• Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place both halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
• Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
• Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. (see this post for step-by-step instructions with pictures)
• When the squash is fully cooked, remove it from the oven (don't turn it off, you'll need to use it again later) and allow it to cool for a few minutes until you can safely handle it.
• Carefully scoop the hot flesh out with a large spoon and put that flesh in a large mixing bowl, then add
• the ghee, maple syrup, lime juice, salt, white pepper, cinnamon and nutmeg.
• Beat with a hand-held mixer, starting on low and increasing the speed slowly, until the squash is reduced to a puree.
• Transfer the whipped squash to a ceramic baking dish and spread evenly, then sprinkle the chopped pecans across the top. Next, drop little dollops of ghee all over the top and drizzle a couple of tablespoons of pure maple syrup.
• Return to the oven for 20 to 25 minutes, until the pecans get golden brown and the dish starts bubbling around the sides.
• Remove from oven, allow to rest for at least 10 minutes and then dust with a little bit of ground cinnamon before serving.

MAPLE CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Heat oven to 425°F.
• Toss the butternut squash cubes with olive oil, maple syrup, cinnamon, paprika and salt. Arrange on a large baking sheet.
• Bake in the pre-heated oven for 15 minutes. Stir the butternut squash cube up and flip, then return to the oven for another 10-20 minutes, until a fork goes into the squash cubes easily.
• Remove from oven and sprinkle with fresh herbs if desired.

CINNAMON MAPLE BUTTER

Steps:

• Add all the ingredients to a bowl.
• Using an electric mixer, whip the ingredients together until the mixture is light and fluffy. This should take 5-6 minutes.
• Transfer the flavored butter to an airtight container. Store in the refrigerator for up to 3 months.

WHIPPED SQUASH

Steps:

• In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender. , Drain; transfer to a bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth.

MAPLE WHIPPED BUTTERNUT SQUASH - GREAT OPTION FOR A THANKSGIVING SIDE!

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil and lightly spray the foil with cooking spray.
• Place the squash halves flesh-side-down on the baking sheet and roast the squash for 30-35 minutes until fork-tender.
• Use an ice cream scoop to scoop the tender squash flesh into a large mixing bowl. Add the brown butter, maple syrup, salt and pepper to the squash. Use a handheld mixer or standing mixer with the paddle attachment to whip the squash until all the ingredients are incorporated and the squash is nice and smooth, about a minute.
• Spoon the squash into a serving dish and sprinkle lightly with a dusting of ground cinnamon. Serve immediately.
• Squash can be made ahead up to 1 day and reheated in the oven or microwave, stirring throughout the heating process to heat it evenly.

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.

BUTTERNUT SQUASH PIE

Steps:

• Pre-heat oven to 400F.
• Line a pie dish with raw pie crust.
• Mix all ingredients into a large bowl.
• Pour into unbaked pie shell.
• Bake for 10 minutes at 400F, then lower temperature to 350F for 50 minutes or until set.

WHIPPED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
• Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes.
• Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.

WHIPPED BUTTERNUT SQUASH

Steps:

• Spoon freshly cooked warm/hot butternut squash into a large bowl.
• Begin whisking with a mixer then add 3 Tbsp of coconut oil, 1 tablespoon at a time. Add the cinnamon and nutmeg and whisk until whipped nicely, scraping down the sides as needed. Add a little more coconut oil if needed.
• Serve with a sprinkle of cinnamon on top.

MAPLE CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F and arrange the racks to the top and bottom positions. Line two large baking sheets with foil or a silpat mat and set aside. You can also spray the baking sheet with nonstick spray
• Cut the ends off of the butternut squash then use a vegetable peeler to remove the skin. Cut the squash in half lengthwise, scoop out the insides and cut into 1-inch cubes. See recipe post for step by step image instructions.
• Divide the squash evenly between the two prepared baking pans. Drizzle each with olive oil and pure maple syrup then sprinkle with cinnamon, salt and pepper.
• Place each pan on it's own rack in the oven then roast for 20 minutes. Remove from the oven, stir both sheet pans and switch positions so the squash roasting at the bottom is now on the top rack. Bake for another 20-25 minutes until the butternut squash is fork-tender and the outsides start to turn golden brown and sizzle.

BUTTERNUT SQUASH SOUP WITH CINNAMON WHIPPED CREAM AND FRIED SHALLOTS

Steps:

• Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by half.
• Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.
• Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.
• In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt.
• Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.
• Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.
• Squashy!!!