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.
ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS
Provided by Lora Zarubin
Categories Side Bake Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Dinner Almond Parsnip Squash Butternut Squash Winter Healthy Christmas Eve Maple Syrup Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.
MAPLE ROASTED WINTER SQUASH PIE
Provided by Food Network
Time 1h55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust.
- Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.
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.
WINTER SQUASH BAKED WITH MAPLE SYRUP
This is a very simple, tried and true recipe from Fannie Farmer, with very minor changes. You must use PURE maple syrup for this to come out right. Butternut Squash can be prepared this way as well. Oh, I forgot to add, it is delicious!
Provided by Karens Krazy Kitchen
Categories Vegetable
Time 1h5m
Yield 2 vegetable servings, 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Wash the squash.
- Cut the squash in half from top to bottom.
- Remove the seeds (these are great cleaned up and roasted).
- Sprinke with salt and pepper (you really need very little of both).
- Place cut side down on a baking dish.
- Bake for 50 minutes or until the squash is easily pierced with a fork.
- Turn the squash cut side up and poke the cut side several times with a fork.
- Spread 1 tbs of butter and drizzle 1/2 tbs of maple syrup onto each half.
- Return to the oven and cook for 5 minutes.
- Serve warm and enjoy!
Nutrition Facts : Calories 214.1, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 166.7, Carbohydrate 29.2, Fiber 3.2, Sugar 6, Protein 1.8
ROASTED WINTER SQUASH WITH SOY-MAPLE GLAZE
This can be made with acorn, butternut, delicata, buttercup, etc. The cooking time will vary depending on the kind of squash you use. Start checking for doneness after 30 minutes. Adapted from The America's Test Kitchen Family Cookbook.
Provided by Sharon123
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Adjust the oven rack to the lower middle position and heat the oven to 400*F.
- Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash.
- Place the squash, cut side down, on the foil.
- Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes.
- Soy-Maple Glaze:.
- Stir together maple syrup, soy sauce, and ginger.
- Fifteen minutes before the squash is finished cooking, flip it cut side up and brush with the soy maple glaze. Drizzle some extra glaze into the cavity.
- Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer.
- Brown Butter and Sage Variation:.
- When the squash is almost done, melt the butter in a small skillet over medium heat. Add the chopped sage and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.
Nutrition Facts : Calories 334.7, Fat 24.4, SaturatedFat 11.9, Cholesterol 45.8, Sodium 516.2, Carbohydrate 30.2, Fiber 3.5, Sugar 14.2, Protein 3.3
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