MAPLE GLAZED BUTTERNUT SQUASH
Tender slices of butternut squash are topped with a maple and rum glaze creating a colorful and rich side dish for the Thanksgiving table.
Provided by Alli Shircliff
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
- Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 43.2 g, Fat 0.4 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 13.3 mg, Sugar 17.4 g
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.
MAPLE GLAZED DELICATA SQUASH
From Family Circle and posting for safekeeping. Tender Delicata squash doesn't need to be peeled. Plus the stripes add a colorful accent. If you wish to reduce the sage go ahead.
Provided by WiGal
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Cut off squash ends, halve lengthwise, seeded and sliced into 1 inch half moons.
- In a small saucepan, combine maple syrup and sage, bring to simmer, reduce heat to low, cover and cook 15 minutes, set aside, covered.
- In a bowl, toss squash slices with olive oil and salt.
- Transfer to a a foil lined baking sheet in a single layer, bake at 400 for 20 minutes.
- Pour maple syrup mixture evenly on top of squash, bake 20 minutes more until squash is browned and tender.
Nutrition Facts : Calories 152.5, Fat 2.5, SaturatedFat 0.4, Sodium 204.6, Carbohydrate 33.9, Fiber 2.8, Sugar 20, Protein 1.8
GLAZED SQUASH
Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
- Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
- Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.
MAPLE-GLAZED ACORN SQUASH
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food-easy to prepare and a tasty pairing with a pork entree. -Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,
Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 311mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
MAPLE GLAZED SQUASH
Maple syrup and roasted root vegetables go together like bread and butter. If you need proof, try this Maple Glazed Squash. Using a total of four ingredients, squash is transformed into a fall side dish worth its weight in gold! Whatever you do, don't skip out on adding the cinnamon!
Provided by Lord Byron's Kitchen
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper.
- In a large bowl, add all of the ingredients and toss well to combine and coat.
- Pour ingredients onto prepared baking sheet. Spread squash out so that the pieces are not touching.
- Place in the oven and bake for 25 minutes.
- Remove from oven, use tongs to carefully turn over each piece of squash. Return to oven and bake for another 15 minutes.
- Transfer roasted squash to a serving dish and drizzle with more maple syrup. (Optional) Serve immediately.
Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
MAPLE GLAZED ACORN SQUASH
Make and share this Maple Glazed Acorn Squash recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F.
- Butter a baking dish.
- Cut top and bottom off squash.
- Slice crosswise into 1/2 inch thick slices.
- Use a cookie cutter to cut out center seeds.
- Arrange squash in baking dish.
- Combine remaining ingredients in a small saucepan and heat until bubbly; pour over squash.
- Bake, basting occasionally, until tender, 30 minutes.
- If squash needs browning, turn up heat in broiler; broil until lightly glazed.
MAPLE-GLAZED BUTTERNUT SQUASH
I love anything squash and anything maple! Put them together and you have a winning combination. In this recipe, from the Maple Syrup Cookbook by Ken Haedrich, the squash is glazed with maple syrup and subtly seasoned with the nutmeg flavor of mace. The rum adds another interesting flavor to the mix.
Provided by Whisper
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel, seed and quarter the squash.
- Cut, crosswise, into 1/2-inch slices to make about 5 1/2 cups.
- Bring the squash, water, maple syrup, rum and mace to a boil in a large saucepan over medium-high heat.
- Reduce the heat and simmer, covered, for 15 minutes, or until the squash is tender.
- While the squash is simmering, warm a serving dish in a 200 F oven or by filling it with very hot water.
- Reserving the cooking liquid, transfer the squash with a slotted spoon to the warmed serving dish.
- Increase the heat and boil the cooking liquid about 3 minutes, or until it is thickened.
- Pour the thickened liquid over the squash.
Nutrition Facts : Calories 212.8, Fat 0.4, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 46.7, Fiber 5.7, Sugar 18.2, Protein 2.8
SUN OVEN MAPLE-GLAZED SQUASH
Number Of Ingredients 10
Steps:
- Set Global Sun Oven out to preheat. Pour the oil into a 3 to 4 quart pot. Spread the onion over the oil, then the garlic and ginger. Combine the water and the soy sauce and pour it over the onion mixture. Arrange the squash chunks over the vegetables in the pot. Pour the maple syrup over the squash, sprinkle with the brown sugar, and season with salt and pepper. Cover and cook in the Sun Oven until the squash is soft, 45 minutes to 1 hour.
Nutrition Facts : Nutritional Facts Serves
MAPLE-GLAZED SQUASH
Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. -Betty Kay Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut squash lengthwise in half; remove and discard seeds. Cut halves crosswise into 1-in. slices; discard ends. Place squash in a greased 13x9-in. baking dish; sprinkle with salt and pepper. , In a small bowl, mix remaining ingredients; pour over squash. Bake, covered, 50-60 minutes or until squash is tender.
Nutrition Facts : Calories 242 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
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