Maple Orange Squash Recipes

ORANGE-MAPLE BUTTERNUT SQUASH MASH

Steps:

• Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
• Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
• Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
• Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.

MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES

Steps:

• Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.

MAPLE ORANGE SQUASH

Steps:

• Preheat oven to 375°F.
• Cook squash according to package instructions.
• In a bowl, combine warm squash and remaining ingredients (EXCEPT brown sugar). Pour into an ovenproof casserole dish.
• Sprinkle brown sugar over the top and bake for 20 minutes or until bubbling on surface.

MAPLE SQUASH

Steps:

• Preheat oven to 400F (200C).
• Line a baking sheet with foil, then lightly brush or spray with oil.
• You may have to cut the pieces into chunks no bigger than 1 inch (2. 5cm) wide.
• In a medium-size bowl, stir oil with maple syrup, thyme and salt.
• Add squash and toss until evenly coated.
• Spread out on baking sheet.
• Scrape maple mixture from bottom of bowl evenly over squash.
• Roast squash, 25 to 30 minutes, uncovered, in centre of preheated oven, until tender and bottom edges are golden.
• To ensure a rich, dark-golden glaze on top of squash, do not turn squash pieces over or stir during roasting.
• Remove from oven and serve immediately.

MAPLE ORANGE WINTER SQUASH

Steps:

• Pre-heat oven to 375.
• Warm frozen squash according to package instructions, or heat and mash fresh squash so it's a smooth consistency.
• Combine warm squash and remaining ingredients except for brown sugar in a bowl. Mix well.
• Pour into an ovenproof casserole dish. Sprinkle the brown sugar over the top.
• Bake for 20 minutes, until the surface is bubbly.
• Let sit for about 5-7 minutes before serving.