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
MAPLE BUTTERCUP SQUASH
Maple syrup helps bring out the caramel flavor of buttercup squash, boosting its natural sweetness.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the squash with the butter, thyme, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
- Remove the squash from the oven, drizzle with the maple syrup and toss to coat. Continue to roast until the squash is tender and browned all over and the syrup is beginning to caramelize, about 10 minutes more.
MAPLE-BRAISED BUTTERNUT SQUASH WITH FRESH THYME
Provided by Diane Morgan
Categories Side Braise Christmas Thanksgiving Quick & Easy Low Cal High Fiber Squash Fall Thyme Christmas Eve Potluck Maple Syrup Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.
BUTTERNUT SQUASH BRAISED WITH CREAM AND FRESH THYME
Make and share this Butternut Squash Braised With Cream and Fresh Thyme recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cover the squash with a generous amount of salted water in a large saucepan and boil for 5 minutes.
- Drain well.
- In a slow cooker, combine the squash, butter, onions, garlic, cream and salt and pepper.
- Set the cooker on low and cook for 6 to 8 hours, adding the fresh thyme in the last hour of cooking.
- When the squash is tender, turn off the slow cooker.
- This dish can sit for an hour or two before serving.
Nutrition Facts : Calories 305.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 40.4, Sodium 103, Carbohydrate 45.3, Fiber 7.5, Sugar 9.3, Protein 4.5
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