BUTTERNUT SQUASH WITH MAPLE SYRUP
I love this roasted butternut squash because it's marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. -Marie Willette, Bellows Falls, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking., In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced., Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.
Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BUTTERNUT SQUASH AND APPLES
Roasted Butternut Squash and Apples is made with your favorite fall ingredients then roasted in the oven
Provided by Anne
Time 45m
Number Of Ingredients 6
Steps:
- Place a rack in the center of the oven and pre-heat it to 400 degrees f.
- Line a baking sheet with parchment paper.
- Cut up the squash and apples into 1 inch sized chunks and place them into a mixing bowl.
- Add the cinnamon, syrup and oil - mix everything together.
- Spread the mixture onto the parchment-lined baking sheet and place in the oven and roast for 20 minutes.
- Remove the pan from the oven, add the chopped sage and toss everything together.
- Place the pan back into the oven and roast for 10 minutes longer, until the squash and apples are tender.
Nutrition Facts : Calories 91 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MAPLE GLAZED BUTTERNUT SQUASH
Tender slices of butternut squash are topped with a maple and rum glaze creating a colorful and rich side dish for the Thanksgiving table.
Provided by Alli Shircliff
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 43.2 g, Fat 0.4 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 13.3 mg, Sugar 17.4 g
ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH
Glaze thinly sliced, roasted butternut squash with maple syrup and fresh orange, and add a sprinkle of parsley to finish.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
- Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.
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.
BAKED BUTTERNUT SQUASH WITH APPLES
Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
- Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
- Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 11 g, TransFat 0 g
SOUTHERN BAKED YELLOW SQUASH
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!
Provided by Melissa Hamilton
Categories Side Dish Vegetables Squash Summer Squash
Time 1h35m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
- Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g
BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Make and share this Baked Butternut Squash with Apples and Maple Syrup recipe from Food.com.
Provided by ratherbeswimmin
Categories Apple
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
- Drain well.
- Combine squash, apples and currants in a 13x9 inch casserole dish.
- Season with nutmeg, salt, and pepper.
- In a saucepan, combine maple syrup, butter, and lemon juice.
- Whisk over low heat until butter melts.
- Pour syrup over squash mixture and toss to coat.
- Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
- Cool 5 minutes and serve.
CINNAMON ROASTED BUTTERNUT SQUASH
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Nutrition Facts : ServingSize 1 (of 4), Calories 153 kcal, Carbohydrate 28 g, Fat 5 g, SaturatedFat 1 g, Fiber 4 g, Sugar 9 g, Protein 2 g
BAKED SQUASH AND MAPLE SYRUP
Maple syrup is a uniquely North American sweetener. Here it adds just the right subtle flavor to a colorful puree of butternut squash. An equal amount of acorn squash can be beautifully substituted for butternut squash for a little variety.
Provided by Barrett
Categories Side Dish Vegetables Squash
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
- In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
- Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 44.1 g, Cholesterol 20.8 mg, Fat 8.1 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 147.2 mg, Sugar 16.9 g
BUTTERNUT SQUASH SOUP WITH MAPLE
My step-daughter brought this recipe to me. She will not normally eat squash, but she loves this soup. CAUTION!!! Before blending, be sure the soup has cooled slightly or it may pop the top off your blender & make a mess & possibly burn you!
Provided by Krsi Sue
Categories Apple
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a thick bottom pot over medium heat.
- Saute onions, apples and squash 15 minutes, stirring.
- Add apple juice and cook until liquid reduces by 1/2.
- Add chicken stock and 1/4 cup maple syrup.
- Reducing heat to low, simmer until squash is tender, stirring occasionally (about 30 minutes).
- Cool for about 10 minutes.
- Working in batches, place mixture in blender or food processor and blend until smooth.
- Return each batch to pot.
- Simmer on low heat.
- Heat cream slowly in a separate pot and slowly whisk into the soup.
- Add lime juice, remaining maple syrup and season to taste with salt and pepper.
- Serve with a dollop of butter on top.
Nutrition Facts : Calories 257.7, Fat 11, SaturatedFat 6.5, Cholesterol 27.2, Sodium 676.6, Carbohydrate 36.5, Fiber 3.5, Sugar 21.9, Protein 6
BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Categories Fruit Vegetable Side Bake Thanksgiving Vegetarian Kid-Friendly Apple Spice Butternut Squash Fall Maple Syrup Bon Appétit Small Plates
Yield Serves 8 to10
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
- Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
- Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.
BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Categories Side Bake Thanksgiving Vegetarian Low Sodium Apple Butternut Squash Fall Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
- Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
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- Preheat oven to 425 degrees. Prepare a sheet pan (I use aluminum foil) and spray with nonstick cooking spray.
- Peel and chop the butternut squash and apples. Arrange them on the sheet pan with the dried cranberries, spices, brown sugar, thyme leaves, salt, and pepper. Lightly drizzle the olive oil over everything. Then, mix it all together to fully coat the squash and apples with the seasoning.
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MAPLE ROASTED BUTTERNUT SQUASH & APPLE SALAD
From twopeasandtheirpod.com
5/5 (6)Estimated Reading Time 3 mins
- 1. Preheat the oven to 400 degrees F. Place the butternut squash and apple chunks on a large baking sheet. Add olive oil, maple syrup, salt and pepper and toss. Roast the squash and apples for 25-30 minutes, turning once, until tender. Remove from the oven and cool to room temperature.
- 2. While the squash and apples are roasting, make the maple mustard dressing, if using. Combine garlic, mustards, syrup, vinegar, salt and pepper in a blender or food processor. Blend until smooth. With the machine running, pour in oil in a slow steady stream to emulsify. You should have about 2 cups of dressing. You will not need it all for the salad. You can store the leftover dressing in the refrigerator for about two weeks.
- 3. Place the mixed greens in a large salad bowl and add the butternut squash, apples, dried cranberries, pepitas, and feta cheese. Drizzle dressing over the salad to moisten and toss well. Serve immediately.
SIMPLY PERFECT ROASTED BUTTERNUT SQUASH SOUP - SEASONS AND ...
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5/5 (46)Calories 363 per servingCategory Appetizer, Soup
- Preheat oven to 375° Cut squash in half lengthwise. Using a spoon, scoop out and discard the seeds and dark orange stringy flesh. Place squash cut side down on to a baking sheet. Note that you want the squash to lay perfectly flat, so you can get some caramelization going for best flavour. If they won't all lay flat, use two baking sheets if necessary and rotate their position in the oven half way through roasting. Roast in pre-heated oven for 60-70 minutes or until very soft when you press on the top of the squash.
- Remove from oven and using a spatula, flip the squash halves over and allow to cool a few minutes. Using a spoon, scoop all the roasted squash flesh out and in to a bowl, being careful not to take any of the skin. Discard squash skins. If making the soup immediately, measure out the amount of cooked squash needed for the soup and set aside. Any extra squash can be refrigerated or frozen and used for another purpose.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add diced onion and cook, stirring, until onion has softened and is translucent, but not browned. Add the measured roasted squash. Add the chicken broth and shredded apple. Stir to combine well. Add the fresh thyme sprig. Bring to a light boil over medium-high heat, stirring occasionally, then reduce heat to medium-low and allow soup to gently simmer, uncovered, for 20-30 minutes to blend the flavours.
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- Preheat oven to 425 degrees. If you are breaking down a whole butternut squash for this recipe rather than buying the prepared, peeled cubes, you will need a large squash (or two smaller squashes) totaling about 3 lbs. 3 oz. in weight to produce the correct amount of peeled cubes. For details on how to prepare squash for roasting, see this post.
- Line 2 baking sheets with foil (optional-- protects baking sheet when the sugars caramelize so it won't be sticky/hard to clean). Spread out the cubes on the baking sheets.Drizzle the squash on each baking sheet of squash with 1 tbsp olive oil and 1 tbsp maple syrup (2 tbsp olive oil and 2 tbsp maple syrup total).
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- Maple syrup was used by the Ojibwa tribe for roasting wild game. Here it goes into a terrific side dish which includes squash, another Native American staple.
- Preheat oven to 350 F. Cook squash in large pot of boiling salted water till almost tender, about 3 min. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat till butter melts. Pour syrup over squash mix and toss to coat proportionately.
- Bake till squash and apples are very tender, stirring occasionally, about 1 hour. Cold 5 min. (Can be made 1 day ahead. Cover with foil; chill.
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