Grilled Maple Cider Glazed Pork And Squash Food

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GRILLED MAPLE-GLAZED ACORN SQUASH



Grilled Maple-Glazed Acorn Squash image

These sweet and spicy squash "ribs" are the perfect barbecued fall side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Oil, for oiling grill grates
1 stick (8 tablespoons) unsalted butter
1/2 cup pure maple syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard powder
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
2 acorn squashes (about 2 pounds each)
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons toasted pepitas (roasted hulled pumpkin seeds)

Steps:

  • Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
  • Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
  • Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
  • Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
  • Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
  • Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.

GRILLED SUMMER SQUASH



Grilled Summer Squash image

Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

APPLE CIDER-GLAZED SQUASH



Apple Cider-Glazed Squash image

Reducing apple cider to a sweet syrup produces a glaze that tastes like the essence of autumn. This simple glazing method is an excellent way to prepare a wide range of squash varieties, from everyday acorn to large, meaty banana. As a variation, substitute orange juice for apple cider and 3/4 teaspoon ground cumin for cinnamon. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/2-3 lbs acorn squash, buttercup squash, carnival squash, sweet dumpling squash, calabaza squash, turban squash, banana squ or 2 1/2-3 lbs hubbard squash
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/2 cup water
1 1/2 cups apple cider
2 tablespoons butter
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 400. If using smaller squash (acorn, buttercup, carnival, or sweet dumpling), cut into quarters. If using larger squash, cut into 4x5-inch wedges. Scoop out seeds. With paring knife, score flesh 1/4-inch deep in crisscross pattern.
  • Place squash, skin-side down, in 13x9-inch baking dish; sprinkle with 1/2 teaspoon of the salt and pepper. Pour water into baking dish. Cover with foil; bake 45 minutes or until tender.
  • Meanwhile, bring cider to a boil in small skillet over medium heat. Cook 15-25 minutes or until syrupy and reduced to 1/4 cup, adjusting heat as necessary. (Monitor carefully, especially towards the end, to prevent scorching). Remove from heat. Stir in butter, cinnamon and remaining 1/4 teaspoon salt.
  • Blot any liquid in cavities of squash with paper towel. Brush squash with about half of the reduced cider mixture. Bake, uncovered, 5-10 minutes or until glaze is set. Brush with remaining reduced cider mixture. Slice in half lengthwise. Serve in shells. Or, if desired, scoop out flesh; place in medium bowl. Mash with potato masher.

GRILLED MAPLE-CIDER GLAZED PORK AND SQUASH



Grilled Maple-Cider Glazed Pork and Squash image

Make and share this Grilled Maple-Cider Glazed Pork and Squash recipe from Food.com.

Provided by Loves2Teach

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1/2 medium onion, chopped
1 cup maple syrup
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (2 lb) pork tenderloin
4 small acorn squash, trimmed (4 lbs total)

Steps:

  • Glaze: In a saucepan, melt butter over medium heat.
  • Add onion; saute 2 minutes.
  • Stir in syrup, vinegar.
  • Boil until reduced to 1 cup.
  • scrape into bowl; whisk in mustard and salt.
  • Chill 30 minutes to thicken.
  • Pork& Squash: In cup, mix sage, salt and pepper.
  • Rub over tenderloins.
  • Cut squash crosswise into 1/2 inch rings.
  • Discard seeds, leaving rings in one piece.
  • Prepare outdoor grill with hot coals.
  • If glaze is too thick, microwave to loosen, 30 seconds.
  • Grill pork& squash 5 minutes; turn over; brush with glaze.
  • Continue to grill, turning and brushing every 5 minutes, until pork registers 160 and squash is tender, about 20 minutes total.

Nutrition Facts : Calories 533.4, Fat 15.5, SaturatedFat 6.2, Cholesterol 157.3, Sodium 361.6, Carbohydrate 50.6, Fiber 3.5, Sugar 24.4, Protein 48.5

PORK TENDERLOIN WITH MAPLE GLAZE



Pork Tenderloin with Maple Glaze image

Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.

Categories     Pork     Dinner     Pork Tenderloin     Fall     Maple Syrup     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 6

2 12- to 14-ounce pork tenderloins
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard

Steps:

  • Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
  • Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
  • Arrange pork slices on plates. Spoon glaze over pork and serve.

GRILLED MAPLE PORK CHOPS



Grilled Maple Pork Chops image

Pork chops on the grill are hard to beat. The marinade is simple, and so good. -Nicholas King, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

6 tablespoons maple syrup
6 tablespoons balsamic vinegar
3/4 teaspoon salt
3/4 teaspoon coarsely ground pepper
4 boneless pork loin chops (1-1/2 inch thick and 12 ounces each)

Steps:

  • In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 509 calories, Fat 19g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 339mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 65g protein.

GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE



Grilled Butternut Squash with Maple-Brown Sugar Glaze image

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

1 butternut squash, cubed
2 tablespoons butter
¼ cup maple syrup
2 tablespoons brown sugar

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

ROAST PORK WITH MAPLE AND MUSTARD GLAZE



Roast Pork with Maple and Mustard Glaze image

Roast pork is great for Christmas. Try this recipe. You'll love it.

Provided by Ann

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7

2 ½ pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 ½ tablespoons cider vinegar
2 ½ tablespoons soy sauce
salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
  • Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g

MAPLE-GLAZED SQUASH



Maple-Glazed Squash image

Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. -Betty Kay Sitzman, Wray, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 7

2 medium acorn squash
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup maple syrup
1 medium tart apple, peeled and chopped
2 tablespoons raisins, optional
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. Cut squash lengthwise in half; remove and discard seeds. Cut halves crosswise into 1-in. slices; discard ends. Place squash in a greased 13x9-in. baking dish; sprinkle with salt and pepper. , In a small bowl, mix remaining ingredients; pour over squash. Bake, covered, 50-60 minutes or until squash is tender.

Nutrition Facts : Calories 242 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.

GRILLED MAPLE- AND PECAN-TOPPED BUTTERNUT SQUASH



Grilled Maple- and Pecan-Topped Butternut Squash image

Sweet syrup and zesty orange peel bring fabulous flavor to grilled butternut squash.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 6

2 small butternut squash (1 1/2 lb each)
1/4 teaspoon salt
2 tablespoons butter or margarine, melted
2 teaspoons grated orange peel
4 tablespoons pure maple syrup
1/4 cup chopped pecans

Steps:

  • Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Cut each squash lengthwise in half; remove seeds. Place squash half, cut side up, on each piece of foil. Sprinkle with salt.
  • In small bowl, mix butter, orange peel and 2 tablespoons of the maple syrup. Brush over squash halves. Fold foil over squash so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets over medium-low heat 50 to 60 minutes, rotating packets 1/2 turn after 25 minutes, until squash is tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle pecans over squash; drizzle with remaining 2 tablespoons maple syrup.

Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 22 g, TransFat 0 g

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