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.
MAPLE-GLAZED SQUASH
Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. -Betty Kay Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 242 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
GRILLED MAPLE-GLAZED ACORN SQUASH
These sweet and spicy squash "ribs" are the perfect barbecued fall side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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 GLAZED BUTTERNUT SQUASH
Tender slices of butternut squash are topped with a maple and rum glaze creating a colorful and rich side dish for the Thanksgiving table.
Provided by Alli Shircliff
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 43.2 g, Fat 0.4 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 13.3 mg, Sugar 17.4 g
GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE
Delicious grilled twist on butternut squash with maple syrup!
Provided by RedSoxGirl44
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 243 calories, Carbohydrate 49.7 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 54.8 mg, Sugar 23.9 g
ROASTED WINTER SQUASH WITH SOY-MAPLE GLAZE
This can be made with acorn, butternut, delicata, buttercup, etc. The cooking time will vary depending on the kind of squash you use. Start checking for doneness after 30 minutes. Adapted from The America's Test Kitchen Family Cookbook.
Provided by Sharon123
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 334.7, Fat 24.4, SaturatedFat 11.9, Cholesterol 45.8, Sodium 516.2, Carbohydrate 30.2, Fiber 3.5, Sugar 14.2, Protein 3.3
MAPLE-GLAZED ACORN SQUASH
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food-easy to prepare and a tasty pairing with a pork entree. -Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 7
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. ,
Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 311mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS
Provided by Lora Zarubin
Categories Side Bake Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Dinner Almond Parsnip Squash Butternut Squash Winter Healthy Christmas Eve Maple Syrup Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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.
MAPLE GLAZED WINTER SQUASH
Make and share this Maple Glazed Winter Squash recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Vegetable
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Cut squash 1 inch above bulb; save stem section for another use. Cut bulb in half lengthwise. Remove and discard seeds and membranes. Place squash halves, cut side up, on a broiler pan; place 2 teaspoons maple syrup and 1/2 teaspoon butter in each squash half.
- Bake at 375 for 1 hour or until the squash is tender, brushing cut sides with syrup mixture every 20 minutes.
Nutrition Facts : Calories 221.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 5, Sodium 29.8, Carbohydrate 53.2, Fiber 7.6, Sugar 16.3, Protein 3.8
MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO
Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using a squash variety with a particularly thick rind, you don't need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 9
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 DELICATA SQUASH
From Family Circle and posting for safekeeping. Tender Delicata squash doesn't need to be peeled. Plus the stripes add a colorful accent. If you wish to reduce the sage go ahead.
Provided by WiGal
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 152.5, Fat 2.5, SaturatedFat 0.4, Sodium 204.6, Carbohydrate 33.9, Fiber 2.8, Sugar 20, Protein 1.8
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