BUTTERNUT SQUASH APPLE BAKE
Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges
BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Make and share this Baked Butternut Squash with Apples and Maple Syrup recipe from Food.com.
Provided by ratherbeswimmin
Categories Apple
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
- Drain well.
- Combine squash, apples and currants in a 13x9 inch casserole dish.
- Season with nutmeg, salt, and pepper.
- In a saucepan, combine maple syrup, butter, and lemon juice.
- Whisk over low heat until butter melts.
- Pour syrup over squash mixture and toss to coat.
- Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
- Cool 5 minutes and serve.
MAPLE SQUASH 'N' APPLES
I was never a fan of squash. But when I came across this recipe several years ago, I tried making it. My family is glad I did. - Sharon Rink, Appleton, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the syrup, butter and apple juice. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; whisk in the cinnamon, salt and allspice. Set aside., Peel squash and cut in half lengthwise; remove seeds. Cut squash into 1/4-inch slices. Place a third of the squash in a greased 13x9-in. baking dish. Layer with half of the apples and a third of the squash. Top with alternating slices of remaining apples and squash. Pour syrup mixture over the top., Cover and bake at 400° for 30-35 minutes or until squash is almost tender. Uncover, bake 15 minutes longer, basting twice.
Nutrition Facts : Calories 207 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 3g fiber), Protein 1g protein.
ACORN SQUASH IN ROASTED APPLES
Steps:
- Preheat oven to 375 degrees F.
- Cut squash in half lengthwise and remove seeds and fibers. Place squash cut side down in a baking dish. Pour the stock into the dish. Place in the oven and bake for 20 minutes.
- Scoop out the fruit from the apples, leaving a 1/4 border. Remove squash from oven, place apples cut side down in baking dish, fitting them around the squash. Return to oven and bake until squash and apples are just tender, about 15 to20 minutes more. Turn squash and apples over. Dot with butter and brown sugar. Return to oven for 10 minutes.
- Remove squash and apples from oven. Transfer apples to a warm platter and reserve, covered. Scoop squash flesh into a medium bowl. Mash with the cream, walnut oil, cinnamon and ginger, adding salt and pepper, to taste. Scoop the squash into the apple halves and serve.
SQUASH AND APPLE CASSEROLE
This family favorite makes a wonderful addition to your festive table. Sweet and hearty. Wonderful with turkey or ham. Cranberries are optional and can be sprinkled on top for a Christmas version.
Provided by Cheryl H.
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
- Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
- Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
- Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.
Nutrition Facts : Calories 264.9 calories, Carbohydrate 51.3 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 453.8 mg, Sugar 32.4 g
BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Categories Fruit Vegetable Side Bake Thanksgiving Vegetarian Kid-Friendly Apple Spice Butternut Squash Fall Maple Syrup Bon Appétit Small Plates
Yield Serves 8 to10
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
- Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
- Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.
ACORN SQUASH WITH APPLE
Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families.
Provided by Ed Haley
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
- Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
- Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 19.2 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 3.7 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 211.4 mg, Sugar 9.2 g
BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Categories Side Bake Thanksgiving Vegetarian Low Sodium Apple Butternut Squash Fall Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
- Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
MAPLE SQUASH
Roast wholesome squash in larger chunks with maple syrup for Easter dinner or with chicken at any time. Goes beautifully with CORNISH HENS, ORIENTAL/CURRIED and Bok Choy. For additional servings, increase recipe for squash, maple syrup and seasonings logically.
Provided by TOOLBELT DIVA
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F (200C).
- Line a baking sheet with foil, then lightly brush or spray with oil.
- You may have to cut the pieces into chunks no bigger than 1 inch (2. 5cm) wide.
- In a medium-size bowl, stir oil with maple syrup, thyme and salt.
- Add squash and toss until evenly coated.
- Spread out on baking sheet.
- Scrape maple mixture from bottom of bowl evenly over squash.
- Roast squash, 25 to 30 minutes, uncovered, in centre of preheated oven, until tender and bottom edges are golden.
- To ensure a rich, dark-golden glaze on top of squash, do not turn squash pieces over or stir during roasting.
- Remove from oven and serve immediately.
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