ROASTED BUTTERCUP SQUASH
Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the squash with the oil, 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 tender and browned on the edges, 35 to 45 minutes.
MAPLE-ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350 degrees F.
- Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
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.
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
MAPLE BUTTERNUT SQUASH BAKE
Maple syrup and granola are the perfect complement to sweet butternut squash in this easy side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- In 4-quart saucepan or Dutch oven, place squash and enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender; drain. Stir in syrup, softened butter, milk and salt. Mash with potato masher or electric mixer until smooth. Spoon mixture into casserole.
- In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture.
- Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Fat 3, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg
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