Maple Glazed Sweet Potato Butternut Squash Roast Recipes

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES

You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.

Provided by Millie Peartree

Time 40m

Yield 6 servings

Number Of Ingredients 8

Maple-Glazed Butternut Squash and Sweet Potatoes image

Steps:

Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.

Ingredients

1 small butternut squash, peeled, seeded and cut into 1-inch cubes, or 4 cups precut butternut squash (about 1 ½ to 2 pounds)
2 pounds sweet potatoes, peeled and cut into 1-inch cubes (5 cups)
2 tablespoons extra-virgin olive oil
1/4 cup maple syrup
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
Zest of 1 orange

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

Maple Glazed Butternut Squash image

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

Ingredients

1 butternut squash - peeled, seeded, quartered, and cut into 1/2-inch slices
⅔ cup water
¼ cup maple syrup
¼ cup dark rum
¼ teaspoon ground nutmeg

MAPLE BUTTERNUT SQUASH BAKE

Maple syrup and granola are the perfect complement to sweet butternut squash in this easy side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 9

Maple Butternut Squash Bake image

Steps:

Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
In 4-quart saucepan or Dutch oven, place squash and enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender; drain. Stir in syrup, softened butter, milk and salt. Mash with potato masher or electric mixer until smooth. Spoon mixture into casserole.
In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture.
Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.

Nutrition Facts : Calories 360, Carbohydrate 58 g, Fat 3, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg

Ingredients

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (5 to 6 cups)
1/4 cup real maple syrup
2 tablespoons butter, softened
2 tablespoons milk
1/4 teaspoon salt
1 1/2 to 2 cups Cascadian Farm™ organic maple brown sugar granola (from 17-oz box), crushed
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 tablespoons butter, melted

MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO

Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using a squash variety with a particularly thick rind, you don't need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.

Provided by Melissa Clark

Categories vegetables, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 9

Maple-Roasted Squash With Sage and Lime for Two image

Steps:

Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It's not necessary but will prove helpful when cleaning up.)
In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.

Ingredients

3 tablespoons maple syrup
Large pinch of ground cayenne or chile powder
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Large pinch of coriander seeds
1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don't have to peel it)
Fresh lime juice, for serving
1 tablespoon chopped fresh sage leaves, for serving