Maple Squash Recipes

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MAPLE-ROASTED ACORN SQUASH

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6



Maple-Roasted Acorn Squash image

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.

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

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

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-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



Maple-Glazed Acorn Squash image

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.

1 medium acorn squash, halved
3/4 cup water
1/4 cup maple syrup
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

MAPLE SQUASH

Roast wholesome squash in larger chunks with maple syrup for Easter dinner or with chicken at any time. Goes beautifully with CORNISH HENS, ORIENTAL/CURRIED and Bok Choy. For additional servings, increase recipe for squash, maple syrup and seasonings logically.

Provided by TOOLBELT DIVA

Categories     Vegetable

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 5



Maple Squash image

Steps:

  • Preheat oven to 400F (200C).
  • Line a baking sheet with foil, then lightly brush or spray with oil.
  • You may have to cut the pieces into chunks no bigger than 1 inch (2. 5cm) wide.
  • In a medium-size bowl, stir oil with maple syrup, thyme and salt.
  • Add squash and toss until evenly coated.
  • Spread out on baking sheet.
  • Scrape maple mixture from bottom of bowl evenly over squash.
  • Roast squash, 25 to 30 minutes, uncovered, in centre of preheated oven, until tender and bottom edges are golden.
  • To ensure a rich, dark-golden glaze on top of squash, do not turn squash pieces over or stir during roasting.
  • Remove from oven and serve immediately.

1 (1 lb) package peeled squash, pieces
1 tablespoon olive oil
1 tablespoon pure maple syrup
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt

MAPLE BUTTERNUT SQUASH

For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. "You can also substitute spaghetti squash or acorn squash, but butternut is our favorite," says Rene.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 6



Maple Butternut Squash image

Steps:

  • Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture. , Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.

Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 30mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 5g fiber), Protein 1g protein.

1 medium butternut squash
1 cup maple syrup
2 tablespoons raisins
1 tablespoon butter, melted
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice

LEMON-MAPLE SQUASH

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 0



Lemon-Maple Squash image

Steps:

  • Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.
  • Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams

Nutrition Facts : Calories 161 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 46 milligrams, Carbohydrate 29 grams, Fiber 3.5 grams, Protein 2 grams, Sugar 11 grams

MAPLE BUTTERCUP SQUASH

Maple syrup helps bring out the caramel flavor of buttercup squash, boosting its natural sweetness.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5



Maple Buttercup Squash image

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Toss the squash with the butter, thyme, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
  • Remove the squash from the oven, drizzle with the maple syrup and toss to coat. Continue to roast until the squash is tender and browned all over and the syrup is beginning to caramelize, about 10 minutes more.

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
4 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup maple syrup

MAPLE SQUASH SOUP

This special soup will be sure to impress guest especially served in special squash shells.-Pat Hoffman, Pensacola, Florida

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 3 quarts (4 soup bowls).

Number Of Ingredients 11



Maple Squash Soup image

Steps:

  • Pierce neck end of squash in several places with a sharp knife. Microwave, uncovered, on high for 4-5 minutes. Cut squash between neck and bulb. Peel neck and cut into cubes; set aside. , Remove and discard seeds and membrane from bulb, leaving about a 1/2-in. shell; sprinkle with salt and pepper. Place in a foil-lined 13-in. x 9-in. baking pan; top with 4 teaspoons butter. Bake at 350° for 15-20 minutes or until butter is melted and squash is heated through. , In a Dutch oven or soup kettle, saute the onions, leek and celery in remaining butter until tender. Add squash cubes, broth and syrup; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until squash is tender. , In a blender, puree soup in small batches until smooth. Return to the pan. Drizzle additional syrup into squash bowls. Fill with soup; drizzle with additional syrup if desired. Sprinkle with nutmeg. Freeze remaining soup.

Nutrition Facts : Calories 204 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 345mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 3g fiber), Protein 2g protein.

4 medium butternut squash (about 2-1/4 pounds each)
4 teaspoons plus 1/2 cup butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped onions
1 medium leek (white portion only), chopped
1 celery rib, chopped
3 cans (14-1/2 ounces each) vegetable or chicken broth
1 cup maple syrup
Additional maple syrup
1/4 teaspoon ground nutmeg

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



Maple Glazed Delicata Squash image

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

1/2 cup maple syrup
1/4 cup fresh sage leaf, packed
2 1/2 lbs delicata squash
1 tablespoon olive oil
1/2 teaspoon salt

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



Maple-Glazed Squash image

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.

2 medium acorn squash
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup maple syrup
1 medium tart apple, peeled and chopped
2 tablespoons raisins, optional
1 teaspoon ground cinnamon

MAPLE SWEET DUMPLING SQUASH

An easy way to prepare squash. Even folks who hate squash will love this one. Serve it as a side dish, or even as a dessert. This recipe can be prepared with butternut or acorn squash (or any other winter squash), but will require longer cooking times. Kosher: Dairy.

Provided by Whats Cooking

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 5



Maple Sweet Dumpling Squash image

Steps:

  • Preheat oven to 350 degrees.
  • Cut the squash in half and remove seeds with a spoon.
  • Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan.
  • Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
  • Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
  • Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is." Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.

Nutrition Facts : Calories 316.4, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.4, Carbohydrate 55.1, Fiber 0.7, Sugar 48, Protein 0.2

1 sweet dumpling squash
1/2 cup pure maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons salted butter

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