Maple Squash N Apples Recipes

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MAPLE SQUASH 'N' APPLES

I was never a fan of squash. But when I came across this recipe several years ago, I tried making it. My family is glad I did. - Sharon Rink, Appleton, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 8



Maple Squash 'n' Apples image

Steps:

  • In a small saucepan, combine the syrup, butter and apple juice. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; whisk in the cinnamon, salt and allspice. Set aside., Peel squash and cut in half lengthwise; remove seeds. Cut squash into 1/4-inch slices. Place a third of the squash in a greased 13x9-in. baking dish. Layer with half of the apples and a third of the squash. Top with alternating slices of remaining apples and squash. Pour syrup mixture over the top., Cover and bake at 400° for 30-35 minutes or until squash is almost tender. Uncover, bake 15 minutes longer, basting twice.

Nutrition Facts : Calories 207 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 3g fiber), Protein 1g protein.

3/4 cup maple syrup
1/2 cup butter, cubed
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
3 small butternut squash (about 1-1/2 pounds each)
4 large apples, peeled and sliced

BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

Categories     Side     Bake     Thanksgiving     Vegetarian     Low Sodium     Apple     Butternut Squash     Fall     Chill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 7



Baked Butternut Squash with Apples and Maple Syrup image

Steps:

  • Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
  • Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)

2 1/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 cups)
2 1/4 pounds medium-size tart green apples (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 cups)
3/4 cup dried currants
Freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

SQUASH AND APPLE BAKE

This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.

Provided by Paula

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7



Squash and Apple Bake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
  • Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g

½ cup packed light brown sugar
¼ cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon ground mace
2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices

BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

Make and share this Baked Butternut Squash with Apples and Maple Syrup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Apple

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 8



Baked Butternut Squash with Apples and Maple Syrup image

Steps:

  • Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
  • Drain well.
  • Combine squash, apples and currants in a 13x9 inch casserole dish.
  • Season with nutmeg, salt, and pepper.
  • In a saucepan, combine maple syrup, butter, and lemon juice.
  • Whisk over low heat until butter melts.
  • Pour syrup over squash mixture and toss to coat.
  • Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
  • Cool 5 minutes and serve.

2 1/2 lbs butternut squash, peeled,quartered lengthwise,seeded,and cut crosswise into 1/4 inch thick slices
2 lbs granny smith apples, peeled,quartered,cored,cut crosswise into 1/4 inch thick slices
3/4 cup dried currant
fresh grated nutmeg
salt and pepper
3/4 cup pure maple syrup
1/4 cup butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

Categories     Fruit     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Kid-Friendly     Apple     Spice     Butternut Squash     Fall     Maple Syrup     Bon Appétit     Small Plates

Yield Serves 8 to10

Number Of Ingredients 8



Baked Spiced Butternut Squash with Apples and Maple Syrup image

Steps:

  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
  • Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
  • Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.

1/2 cup (1 stick) butter
3/4 cup pure maple syrup
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices
4 6-ounce Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices

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