Maple Chipotle Roasted Squash Food

MAPLE-CHIPOTLE ROASTED SQUASH

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.

CHIPOTLE MAPLE ROASTED SQUASH

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.

MAPLE-ROASTED SQUASH

Steps:

• Heat oven to 450 degrees. Place squash, cut sides up, on a baking pan. Season with salt and pepper. Place 1/2 tablespoon butter and 1 tablespoon maple syrup into cavity of each squash, and sprinkle herbs over the tops.
• Roast squash until very tender and well browned, basting frequently with syrup in the cavities, about 1 hour. Serve warm.

MAPLE AND ROSEMARY ROASTED SQUASH

Steps:

• Preheat the oven to 375°F Split the butternut squash in half lengthways and scoop out and discard the membrane and seeds from the centre. Deeply score the flesh with a sharp knife and place skin side down on a large baking tray.
• Divide the sliced red onion between the cavity of each squash. Whisk together the maple syrup, Worcestershire sauce, Dijon mustard and olive oil and brush the mixture over the squash and onion. Season, then cover with foil and roast for 30 minutes, or until nearly soft. Baste the squash with the maple mixture once during cooking.
• In a bowl, mix together the cheese, pine kernels and rosemary. Remove the foil from the squash and sprinkle the cheese mixture over the top. Return to the oven and cook for a further 10-15 minutes, or until the squash is tender and the topping is golden brown.
• Serve with a green salad, which you can dress with a simple vinaigrette.

MAPLE ROASTED KABOCHA SQUASH WITH PEPITAS AND COTIJA

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Wash the whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
• Slice the squash into 1/2-inch-thick wedges and place in a large bowl. Pour the butter and oil over the squash, then season generously with salt and pepper. Toss to combine. Spread the squash out on the prepared baking sheet. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
• Transfer to a platter, drizzle with the syrup and sprinkle with the pepitas and Cotija. Season with salt and pepper and serve.