Maple Chipotle Glazed Squash Food
SWEET POTATOES WITH MAPLE AND CHIPOTLES
This is a Bobby Flay recipe ginned up specifically for Thanksgiving in response to a request from The Times back in 2003. Mr. Flay came through in spades: The sweetness of the potatoes is amplified by maple syrup, then taken in a completely different direction by the addition of fiery chipotle sauce. Sour cream knits the dish together perfectly.
Provided by Amanda Hesser
Categories side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and heat oven to 375 degrees. Place potatoes on large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.
- Meanwhile, combine syrup, sour cream or crème fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.
- When potatoes are tender, remove from oven and slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, and purée into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning, transfer to warm serving bowl and serve immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 754 milligrams, Sugar 22 grams
MAPLE-CHIPOTLE ROASTED SQUASH
I always seem to grow more squash than what I can use, so I decided I to come up with a recipe that could be used as a side dish. The smoky chipotle flavor and subtle sweetness from the maple syrup make this a recipe worth sharing. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place squash in a large bowl; set aside., In a small skillet, saute onion in butter until tender. Add the syrup, chipotle peppers, salt and curry powder; heat through. Pour over squash and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.
Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
MAPLE-CHIPOTLE GLAZED SQUASH
Steps:
- Bring large saucepan of water to boil over high heat. Add squash. Boil until just tender, 10 to 15 minutes. Drain well. In small bowl, stir together chipotle and maple syrup. Arrange squash, cut side up, in shallow baking dish. Spoon glaze evenly into cavities. Bake in preheated 400F oven 15 minutes.
CHIPOTLE MAPLE ROASTED SQUASH
We love squash! Hot, sweet, spicy, EASY...and healthy! This kickin' squash dish has it all. Feel free to use full fat/sugar ingredients here, and adjust spices and syrups to your taste.
Provided by yogiclarebear
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the chipotle pepper, sauce, margarine and syrup in a small food processor and process until smooth.
- In a plastic baggie, combine all ingredients and toss to coat. (Let sit in the fridge for a few hours if possible.).
- Set oven to 375 degrees.
- Lightly spray a baking sheet with cooking spray and spread the squash out evenly on one layer on the baking sheet. Sprinkle with optional salt.
- Bake for 10 minutes, and then stir/toss.
- Bake another 10-15 minutes until squash is tender, stirring occasionally.
Nutrition Facts : Calories 83.9, Fat 0.6, SaturatedFat 0.3, Sodium 91.7, Carbohydrate 20.7, Fiber 3.5, Sugar 3.9, Protein 1.7
WINTER SQUASH WITH MAPLE GLAZE
You can use any type of winter squash in this simple vegetable bake, but I like to use at least two varieties. It can be assembled a day ahead, then baked just before serving.-Teri Kreyche, Tustin, California
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine parsnips and squashes. In a small saucepan, melt butter over medium heat; whisk in maple syrup, rosemary, garlic, salt and pepper. Pour over vegetables and toss to coat., Transfer to a greased 11x7-in. baking dish. Bake, covered, 40 minutes. Uncover; sprinkle with almonds. Bake until vegetables are tender, 10-15 minutes longer.
Nutrition Facts : Calories 339 calories, Fat 19g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 290mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 7g fiber), Protein 5g protein.
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