Maple Squash Recipes

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 BUTTERNUT SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture. , Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.

LEMON-MAPLE SQUASH

Steps:

• Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.
• Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams

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.

MAPLE BUTTERNUT SQUASH BAKE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 4-quart saucepan or Dutch oven, place squash and enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender; drain. Stir in syrup, softened butter, milk and salt. Mash with potato masher or electric mixer until smooth. Spoon mixture into casserole.
• In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture.
• Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.

MAPLE-ROASTED SQUASH

Steps:

• Heat oven to 450 degrees. Place squash, cut sides up, on a baking pan. Season with salt and pepper. Place 1/2 tablespoon butter and 1 tablespoon maple syrup into cavity of each squash, and sprinkle herbs over the tops.
• Roast squash until very tender and well browned, basting frequently with syrup in the cavities, about 1 hour. Serve warm.

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 SQUASH SOUP

Steps:

• Pierce neck end of squash in several places with a sharp knife. Microwave, uncovered, on high for 4-5 minutes. Cut squash between neck and bulb. Peel neck and cut into cubes; set aside. , Remove and discard seeds and membrane from bulb, leaving about a 1/2-in. shell; sprinkle with salt and pepper. Place in a foil-lined 13-in. x 9-in. baking pan; top with 4 teaspoons butter. Bake at 350° for 15-20 minutes or until butter is melted and squash is heated through. , In a Dutch oven or soup kettle, saute the onions, leek and celery in remaining butter until tender. Add squash cubes, broth and syrup; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until squash is tender. , In a blender, puree soup in small batches until smooth. Return to the pan. Drizzle additional syrup into squash bowls. Fill with soup; drizzle with additional syrup if desired. Sprinkle with nutmeg. Freeze remaining soup.

MAPLE-GINGER BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F.
• Halve squash and discard seeds. Arrange squash, cut sides up, in a shallow baking pan and roast in middle of oven until soft, 45 minutes to 1 hour.
• Cool squash slightly and scoop flesh into a bowl. Mash squash slightly with a fork with syrup, ginger, and salt and pepper to taste. Before serving, reheat squash if necessary in a baking dish, covered, in a 350°F oven.

MAPLE SWEET DUMPLING SQUASH

Steps:

• Preheat oven to 350 degrees.
• Cut the squash in half and remove seeds with a spoon.
• Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan.
• Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
• Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
• Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is." Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.

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 SQUASH PURéE

Steps:

• Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
• Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
• Variations:
• • Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
• • Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.