Maple Whipped Butternut Squash Great Option For A Thanksgiving Side Recipes

MAPLE CINNAMON WHIPPED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375°F
• Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place both halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
• Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
• Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. (see this post for step-by-step instructions with pictures)
• When the squash is fully cooked, remove it from the oven (don't turn it off, you'll need to use it again later) and allow it to cool for a few minutes until you can safely handle it.
• Carefully scoop the hot flesh out with a large spoon and put that flesh in a large mixing bowl, then add
• the ghee, maple syrup, lime juice, salt, white pepper, cinnamon and nutmeg.
• Beat with a hand-held mixer, starting on low and increasing the speed slowly, until the squash is reduced to a puree.
• Transfer the whipped squash to a ceramic baking dish and spread evenly, then sprinkle the chopped pecans across the top. Next, drop little dollops of ghee all over the top and drizzle a couple of tablespoons of pure maple syrup.
• Return to the oven for 20 to 25 minutes, until the pecans get golden brown and the dish starts bubbling around the sides.
• Remove from oven, allow to rest for at least 10 minutes and then dust with a little bit of ground cinnamon before serving.

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.

BUTTERNUT SQUASH WITH MAPLE BUTTER

Steps:

• Preheat oven to 425 degrees. Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
• Halve squash again lengthwise; spoon butter mixture from pan over tops (skins are edible).

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.