MAPLE BUTTERNUT SQUASH
For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. "You can also substitute spaghetti squash or acorn squash, but butternut is our favorite," says Rene.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 30mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 5g fiber), Protein 1g protein.
MAPLE WHIPPED BUTTERNUT SQUASH - GREAT OPTION FOR A THANKSGIVING SIDE!
Maple Whipped Butternut Squash is a simple and satisfying side dish that requires minimal prep work but provides lots of flavor and comfort!
Provided by Whitney Reist
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with foil and lightly spray the foil with cooking spray.
- Place the squash halves flesh-side-down on the baking sheet and roast the squash for 30-35 minutes until fork-tender.
- Use an ice cream scoop to scoop the tender squash flesh into a large mixing bowl. Add the brown butter, maple syrup, salt and pepper to the squash. Use a handheld mixer or standing mixer with the paddle attachment to whip the squash until all the ingredients are incorporated and the squash is nice and smooth, about a minute.
- Spoon the squash into a serving dish and sprinkle lightly with a dusting of ground cinnamon. Serve immediately.
- Squash can be made ahead up to 1 day and reheated in the oven or microwave, stirring throughout the heating process to heat it evenly.
Nutrition Facts : ServingSize 3 g, Fat 5.1 g, SaturatedFat 3.2 g, Calories 113 kcal, Carbohydrate 17.9 g, Protein 1.3 g, Cholesterol 13 mg, Sodium 40 mg, Fiber 2.4 g, Sugar 6 g
WHIPPED SQUASH
This is an excellent way to serve one of the season's most delicious vegetables-butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender. , Drain; transfer to a bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth.
Nutrition Facts : Calories 86 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ORANGE-MAPLE BUTTERNUT SQUASH MASH
Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings (4 cups)
Number Of Ingredients 6
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.
CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
MASHED MAPLE BUTTERNUT SQUASH
A tasty side dish:) its another Native American dish thats used as a side. such as if you make roasted duck it taste good with any bird:)
Provided by Chef Otaktay
Categories Native American
Time 34m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces.
- Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender.
- Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds.
Nutrition Facts : Calories 109, Fat 2.1, SaturatedFat 1.3, Cholesterol 5, Sodium 315.1, Carbohydrate 24, Fiber 3.8, Sugar 6.8, Protein 1.8
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WHIPPED MAPLE BUTTERNUT SQUASH - WHOLE AND …
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Reviews 12Estimated Reading Time 5 minsServings 6Total Time 2 hrs 10 mins
- Place butternut squash halves in a 13 x 9 in baking pan. Place 1 teaspoon butter in each squash cavity and drizzle each cavity with 1 tablespoon maple syrup. Carefully pour water around squash and cover loosely with foil.
- Bake squash at 350F 1-1/2 to 2 hours until squash is soft and tender. Let stand until squash is cool enough to handle. Reserve melted butter and syrup mixture in a small bowl. Scoop flesh out of squash and place in a large bowl, discarding skins. With an electric beater, beat squash and reserved butter mixture on high speed until smooth, about 2-3 minutes. Serve butternut squash with additional maple syrup if desired.
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