Orange And Maple Roasted Butternut Squash Recipes

ORANGE-MAPLE BUTTERNUT SQUASH MASH

Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 to 6 servings (4 cups)

Number Of Ingredients 6

Orange-Maple Butternut Squash Mash image

Steps:

Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.

Ingredients

1 butternut squash (3 to 3 1/2 pounds)
Kosher salt
2 teaspoons ground coriander
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon orange zest
2 tablespoons pure maple syrup

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In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.
Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).

Orange And Maple Roasted Butternut Squash Recipes

ORANGE-MAPLE BUTTERNUT SQUASH MASH

Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.

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