Maple Orange Winter Squash Recipes

ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
• Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.

WINTER SQUASH WITH MAPLE GLAZE

Steps:

• Preheat oven to 375°. In a large bowl, combine parsnips and squashes. In a small saucepan, melt butter over medium heat; whisk in maple syrup, rosemary, garlic, salt and pepper. Pour over vegetables and toss to coat., Transfer to a greased 11x7-in. baking dish. Bake, covered, 40 minutes. Uncover; sprinkle with almonds. Bake until vegetables are tender, 10-15 minutes longer.

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-ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
• Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
• Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
• Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.

MAPLE WINTER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. Cut pumpkin and squashes in half lengthwise; discard seeds or save for toasting. Place pumpkin and squashes in two greased 15x10x1-in. baking pans, cut side down. Bake, uncovered, 40-50 minutes or until tender., Cool slightly; scoop out pulp and place in a large bowl. Mash pulp with sugar, maple syrup, butter, salt and cinnamon. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Stir in walnuts. Sprinkle over squash mixture. Bake, uncovered, 35-40 minutes or until bubbly and topping is golden brown.

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.

WINTER SQUASH BAKED WITH MAPLE SYRUP

Steps:

• Preheat the oven to 400 degrees.
• Wash the squash.
• Cut the squash in half from top to bottom.
• Remove the seeds (these are great cleaned up and roasted).
• Sprinke with salt and pepper (you really need very little of both).
• Place cut side down on a baking dish.
• Bake for 50 minutes or until the squash is easily pierced with a fork.
• Turn the squash cut side up and poke the cut side several times with a fork.
• Spread 1 tbs of butter and drizzle 1/2 tbs of maple syrup onto each half.
• Return to the oven and cook for 5 minutes.
• Serve warm and enjoy!

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-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 4 hours or on HIGH for 2 hours.

MAPLE WINTER SQUASH

Steps:

• In a bowl, stir together winter squash, butter, brown sugar and maple extract. Transfer to small (8x8 or smaller) greased baking dish. Toss cookie crumbs with melted butter. Spread the squash mixture into the dish and top with cookie crumbs. Bake uncovered at 350 degrees F for 15 minutes.

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.