Maple Winter Squash Casserole Recipes

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ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS



Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds image

Provided by Lora Zarubin

Categories     Side     Bake     Roast     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Dinner     Almond     Parsnip     Squash     Butternut Squash     Winter     Healthy     Christmas Eve     Maple Syrup     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
5 tablespoons butter
1/2 cup pure maple syrup
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)

Steps:

  • Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
  • Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

MAPLE WINTER SQUASH CASSEROLE



Maple Winter Squash Casserole image

This scrumptious casserole combines pumpkin and two other kinds of squash in a creamy, savory mix. The recipe also would work with other squash combos, or just one type instead of three. Have fun with it-you really can't go wrong! -Joanne Iovino, Kings Park, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

1 medium pie pumpkin (3 pounds)
1 medium butternut squash (3 pounds)
1 medium acorn squash (1-1/2 pounds)
1/4 cup sugar
1/4 cup maple syrup
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup old-fashioned oats
1/2 cup cold butter, cubed
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 6g fiber), Protein 5g protein.

MAPLE SQUASH PUREE



Maple Squash Puree image

Provided by Ellie Krieger

Categories     side-dish

Time 15m

Yield 4 servings, serving size about 2/3 cup

Number Of Ingredients 5

2 (12-ounce) packages frozen cooked butternut squash or winter squash
1/3 cup water
1 tablespoon butter
2 tablespoons maple syrup
Salt

Steps:

  • Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.
  • Whisk in the butter and maple syrup and season with salt, to taste.

MAPLE ORANGE WINTER SQUASH



Maple Orange Winter Squash image

This recipe comes from the inside of a Cascadian Farms Organic Winter Sqaush box. It was delicious; I had it for a guilt-free dessert.

Provided by MarissaB

Categories     Dessert

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

10 ounces organic winter squash (you can use frozen, I did, or fresh)
2 tablespoons fresh orange juice
2 tablespoons maple syrup
1/2 lemon, juice of
1/4 teaspoon white pepper
salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon brown sugar
1 teaspoon butter (optional)
1/4 cup sun-dried cranberries (if using, decrease lemon juice to 1/4 lemon)

Steps:

  • Pre-heat oven to 375.
  • Warm frozen squash according to package instructions, or heat and mash fresh squash so it's a smooth consistency.
  • Combine warm squash and remaining ingredients except for brown sugar in a bowl. Mix well.
  • Pour into an ovenproof casserole dish. Sprinkle the brown sugar over the top.
  • Bake for 20 minutes, until the surface is bubbly.
  • Let sit for about 5-7 minutes before serving.

Nutrition Facts : Calories 145.4, Fat 0.4, SaturatedFat 0.2, Sodium 10.9, Carbohydrate 37.1, Fiber 3.2, Sugar 23.8, Protein 1.6

WINTER SQUASH BAKED WITH MAPLE SYRUP



Winter Squash Baked With Maple Syrup image

This is a very simple, tried and true recipe from Fannie Farmer, with very minor changes. You must use PURE maple syrup for this to come out right. Butternut Squash can be prepared this way as well. Oh, I forgot to add, it is delicious!

Provided by Karens Krazy Kitchen

Categories     Vegetable

Time 1h5m

Yield 2 vegetable servings, 2 serving(s)

Number Of Ingredients 5

1 acorn squash
1 pinch salt, to taste per side
fresh ground pepper, just two twists per side
2 tablespoons butter
1 tablespoon pure 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!

Nutrition Facts : Calories 214.1, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 166.7, Carbohydrate 29.2, Fiber 3.2, Sugar 6, Protein 1.8

MAPLE ROASTED BUTTERNUT SQUASH RECIPE



Maple Roasted Butternut Squash Recipe image

This roasted butternut squash gets a little crispy on the outside is perfectly soft on the inside.

Provided by Elyse Ellis

Categories     Side Dish

Time 30m

Number Of Ingredients 5

6 cups cubed butternut squash
1 Tablespoon olive oil
2 Tablespoons pure maple syrup
¼ teaspoon cinnamon
salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil, parchment paper or spray with nonstick cooking spray.
  • Spread squash in an even layer on prepared pan and drizzle on olive oil and maple syrup.
  • Sprinkle cinnamon, salt and pepper on top.
  • Toss squash with hands until completely coated in oil, syrup and seasonings.
  • Bake for 20-25 minutes or until squash is golden brown on the outside.

Nutrition Facts : Calories 102 kcal, Carbohydrate 21 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

SQUASH AND APPLE CASSEROLE



Squash and Apple Casserole image

This family favorite makes a wonderful addition to your festive table. Sweet and hearty. Wonderful with turkey or ham. Cranberries are optional and can be sprinkled on top for a Christmas version.

Provided by Cheryl H.

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

2 pounds buttercup squash, halved and seeded
2 baking apples, cut into 1/2-inch slices, or more to taste
½ cup packed brown sugar
¼ cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon ground mace
½ cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
  • Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
  • Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
  • Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 51.3 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 453.8 mg, Sugar 32.4 g

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