Maple Glazed Winter Squash Recipes

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.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 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.

GRILLED MAPLE-GLAZED ACORN SQUASH

Steps:

• Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
• Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
• Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
• Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
• Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
• Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.

MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO

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.

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.

ROASTED WINTER SQUASH WITH SOY-MAPLE GLAZE

Steps:

• Adjust the oven rack to the lower middle position and heat the oven to 400*F.
• Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash.
• Place the squash, cut side down, on the foil.
• Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes.
• Soy-Maple Glaze:.
• Stir together maple syrup, soy sauce, and ginger.
• Fifteen minutes before the squash is finished cooking, flip it cut side up and brush with the soy maple glaze. Drizzle some extra glaze into the cavity.
• Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer.
• Brown Butter and Sage Variation:.
• When the squash is almost done, melt the butter in a small skillet over medium heat. Add the chopped sage and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.

MAPLE-GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,

MAPLE-GLAZED BUTTERNUT SQUASH

Steps:

• Preheat it to 375°F. Cut the squashes in half lengthwise. Scoop out the seeds and pulp and discard.
• Place the cut squash halves cut side up in a baking dish with about ½ inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 40 minutes, depending on the type and size of squash used. Tip: If you don't have a knife sharp enough to cut the squashes in half, simply wrap in foil, place them in a casserole dish, and bake until they can be just pierced through, but are still firm. You can then cut them and remove the seeds.
• Allow the squash to cool until it is safe to handle. Peel the squashes (the skins should remove easily after baking) and cut into 1-inch chunks. Once you're ready to roast the squash, heat the oven to 425°F.
• Combine the squash chunks in a mixing bowl with all the remaining ingredients, except the fresh herbs, and stir together well. Transfer to a parchment-lined roasting pan.
• Roast for 15 to 20 minutes, or until nicely glazed, stirring once or twice. Serve from the pan or transfer to a covered serving container.

MAPLE GLAZED DELICATA SQUASH

Steps:

• Heat oven to 400 degrees.
• Cut off squash ends, halve lengthwise, seeded and sliced into 1 inch half moons.
• In a small saucepan, combine maple syrup and sage, bring to simmer, reduce heat to low, cover and cook 15 minutes, set aside, covered.
• In a bowl, toss squash slices with olive oil and salt.
• Transfer to a a foil lined baking sheet in a single layer, bake at 400 for 20 minutes.
• Pour maple syrup mixture evenly on top of squash, bake 20 minutes more until squash is browned and tender.

ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS

Steps:

• Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.