Lemon Maple Squash Recipes

SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS

This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.

Provided by Alison Roman

Categories dinner, vegetables, side dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

Spicy Caramelized Squash With Lemon and Hazelnuts image

Steps:

Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.

Ingredients

1 (3- to 4-pound) winter squash, such as kabocha, red kuri or butternut
1/3 cup olive oil, plus more for drizzling
1/4 cup maple syrup, plus more for drizzling
1 tablespoon hot smoked paprika
2 teaspoons red-pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup hazelnuts, coarsely chopped (no need to remove the skins)
Flaky sea salt
1 lemon

HINT OF LEMON SQUASH SAUTE

A lovely hint of lemon adds refreshing tang to this super-simple veggie medley. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Hint of Lemon Squash Saute image

Steps:

In a large skillet, saute the squash, carrots and onion in oil for 5-7 minutes or until tender. Add the remaining ingredients; cook 1 minute longer.

Nutrition Facts : Calories 97 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

2 medium yellow summer squash, sliced
2 medium carrots, sliced
1 small onion, sliced
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt

MAPLE-ROASTED ACORN SQUASH

When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her old method, I found it was just as good as I remembered. The sweet squash filled with a big puddle of melted butter and sweet syrup is so irresistible!

Provided by Ina Garten

Categories Side Vegetable Squash Maple Syrup Butter Fall Thanksgiving Roast Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Kid-Friendly

Yield Serves 6

Number Of Ingredients 6

Maple-Roasted Acorn Squash image

Steps:

Preheat the oven to 350°F.
Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ 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.
Cooks' Note
Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.

Ingredients

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

LEMON-ROASTED SQUASH WITH TARRAGON

Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

Lemon-Roasted Squash with Tarragon image

Steps:

Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat., Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.

Nutrition Facts :

Ingredients

1 medium butternut squash (about 3 pounds), peeled and cut into 3/4-inch cubes
2 medium zucchini, halved lengthwise and cut into 3/4-inch slices
2 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced fresh tarragon

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SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS

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Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. -Carrie Farias, Oak Ridge, New Jersey

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