GRILLED BUTTERNUT SQUASH WITH HONEY MAPLE GLAZE
Steps:
- Start by peeling the squash and cutting it in half lengthwise. Scoop out the seeds and cut the squash in 1/2 inch thick rounds
- Combine the melted butter, honey, maple syrup, chili powder, salt, and pepper with 1 tbsp of water.
- On a medium grill, that has been preheated, spread the squash out on the grill. Paint each slice with the glaze. After coating one side, turn the squash over, coat the other side, and continue grilling for 8 to 10 minutes.
- Flip the slices over, coat the other side with the glaze, and continue the process for another 8 to 10 minutes.
- The squash is done when the slices are soft all the way through, but not floppy. The best tasting ones are the ones with a little char on the outside but aren't burnt.
Nutrition Facts : Calories 204 kcal, Carbohydrate 33 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 671 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
MAPLE-ROASTED SQUASH WITH PECANS
Squash makes a great accompaniment to a roast main course. Flavour with earthy rosemary and add some nuts for crunch
Provided by Sarah Cook
Categories Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.
- Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.
Nutrition Facts : Calories 183 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
MAPLE MASHED BUTTERNUT SQUASH WITH PECANS
This is a wonderful squash dish. It is full of wonderful fall flavor and has a really neat texture from the chopped pecans.
Provided by submrnfamily
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Puree the squash with the butter and maple syrup until smooth.
- Fold in the chopped pecans.
- Place in a greased casserole.
- Sprinkle the whole pecans on the top of the dish.
- This dish can be refrigerated for up to two days at this point.
- Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.
GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE
Delicious grilled twist on butternut squash with maple syrup!
Provided by RedSoxGirl44
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
- Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
- Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
- Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.
Nutrition Facts : Calories 243 calories, Carbohydrate 49.7 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 54.8 mg, Sugar 23.9 g
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
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- Preheat oven to 425F with rack in top third of oven. Have a baking sheet ready (best choice is one that is just a bit larger than the two squash halves.
- Cut butternut squash in half lengthwise, trying to keep the two halves as even in size as possible (for even cooking). Scoop out the seeds and pulp from the squash and discard. Using a vegetable peeler, peel off the skin and the whitish layer just beneath it to expose bright orange flesh. Place on prepared baking sheet, cut side down. Brush squash with oil and sprinkle with salt and pepper. Cook in preheated oven for 20 minutes. Remove from oven and allow to cool for 5 minutes.
- Remove squash halves to a cutting board. Using a sharp knife, cut slits 1/4-inch apart in the squash, cutting almost but not all the way through. *Tip: Place the handle of a wooden spoon alongside the squash to act as a guard to prevent cutting too far down.
- Return cut squash to the same baking sheet. Heat the 1/4 cup maple syrup and 2 Tbsp. butter in the microwave or a small saucepan until the butter is melted. Stir well to combine. Brush with maple/butter mixture and sprinkle with salt and pepper. Sprinkle dried thyme leaves over squash, trying to get in the slits a bit, if possible. Pour 1/4 cup water in to bottom of pan, then return to 425F oven for 15 minutes. Remove from oven, baste with more maple/butter mixture. add another 1/4 of water to the pan and return to the oven for a further 15 minutes.
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