Maple Roasted Squash Recipes

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MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem and seeded (see Cook's Notes)
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350˚.
  • 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-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her old method, I found it was just as good as I remembered. The sweet squash filled with a big puddle of melted butter and sweet syrup is so irresistible!

Provided by Ina Garten

Categories     Side     Vegetable     Squash     Maple Syrup     Butter     Fall     Thanksgiving     Roast     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Kid-Friendly

Yield Serves 6

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350°F.
  • Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ 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.
  • Cooks' Note
  • Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.

MAPLE-ROASTED DELICATA SQUASH WITH RED ONION



Maple-Roasted Delicata Squash with Red Onion image

Provided by Leah Koenig

Categories     Onion     Side     Thanksgiving     Squash     Maple Syrup     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices
2 medium red onions, halved lengthwise and cut into 1/2-inch rings
5 garlic cloves, peeled and smashed
4 fresh thyme sprigs
1/2 teaspoon red-pepper flakes
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
Kosher salt
freshly ground black pepper

Steps:

  • Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
  • Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.

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