Maple Ginger Squash Recipes

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.

Steps:

• Halve squash and discard seeds.
• Cook, covered with plastic wrap, in microwave on high for 5 to 8 minutes until cooked and tender Cool slightly, scoop flesh into a bowl.
• Mash slightly with a fork.
• Add syrup, ginger and salt and pepper to taste.

Steps:

• Preheat oven to 400°F.
• Halve squash and discard seeds. Arrange squash, cut sides up, in a shallow baking pan and roast in middle of oven until soft, 45 minutes to 1 hour.
• Cool squash slightly and scoop flesh into a bowl. Mash squash slightly with a fork with syrup, ginger, and salt and pepper to taste. Before serving, reheat squash if necessary in a baking dish, covered, in a 350°F oven.

Steps:

• Heat oven to 400°F. Cut squash lengthwise into quarters; remove seeds and fibers. In ungreased 13x9-inch (3-quart) glass baking dish, place squash, cut sides up. Sprinkle with salt. In small bowl, mix remaining ingredients; drizzle over squash.
• Bake about 45 minutes or until tender.