Maple Glazed Sweet Potato Butternut Squash Roast Food

MAPLE BUTTERNUT SQUASH BAKE

Maple Butternut Squash Bake image

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

Ingredients

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (5 to 6 cups)
1/4 cup real maple syrup
2 tablespoons butter, softened
2 tablespoons milk
1/4 teaspoon salt
1 1/2 to 2 cups Cascadian Farm™ organic maple brown sugar granola (from 17-oz box), crushed
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 tablespoons butter, melted

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

MAPLE GLAZED SWEET POTATO & BUTTERNUT SQUASH ROAST

Maple Glazed Sweet Potato & Butternut Squash Roast image

The taste of maple and garlic, fresh thyme and the texture of roasted veggies is all about fall. Easy to prepare and cooks in 20 minutes.

Provided by thistleridge

Categories Potato

Time 25m

Yield 2-3 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 sweet potato, peeled and diced
2 cups butternut squash, peeled and diced
1/2 cup white onion, minced
3 minced garlic cloves
1 tablespoon thyme
3 tablespoons maple syrup
1 tablespoon soy sauce
1 teaspoon black pepper

Steps:

Combine all ingredients.
Toss into a roasting pan.
Bake at 425°F for 20 minutes.

Nutrition Facts : Calories 114.7, Fat 0.2, Sodium 274.6, Carbohydrate 28.2, Fiber 2.9, Sugar 12.8, Protein 2.1

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES

Maple-Glazed Butternut Squash and Sweet Potatoes image

You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.

Provided by Millie Peartree

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 small butternut squash, peeled, seeded and cut into 1-inch cubes, or 4 cups precut butternut squash (about 1 ½ to 2 pounds)
2 pounds sweet potatoes, peeled and cut into 1-inch cubes (5 cups)
2 tablespoons extra-virgin olive oil
1/4 cup maple syrup
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
Zest of 1 orange

Steps:

Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.

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Total Time 1 hr
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Preheat oven to 400 degrees F (204 C) and lightly grease (or line with parchment paper) 2 large, rimmed baking sheets (use fewer or more baking sheets, as needed, if altering batch size). Also lightly grease a small baking dish (8x8 inch is ideal // size as original recipe is written // adjust if altering batch size)).
Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with half of the avocado or melted coconut oil (1 Tbsp as original recipe is written // adjust if altering batch size).
Sprinkle with a pinch of salt and pepper. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.
Roast butternut squash for 15 minutes, then remove from oven and test doneness. It should be very fork tender and easily mashed. Once it's done, remove from oven and set aside.

Maple Glazed Sweet Potato Butternut Squash Roast Food

MAPLE BUTTERNUT SQUASH BAKE

Maple syrup and granola are the perfect complement to sweet butternut squash in this easy side dish.

MAPLE GLAZED SWEET POTATO & BUTTERNUT SQUASH ROAST

The taste of maple and garlic, fresh thyme and the texture of roasted veggies is all about fall. Easy to prepare and cooks in 20 minutes.

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES

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