Best Maple Butternut Squash Bake Recipes

Maple Butternut Squash Bake image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 9

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

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

Butternut Squash with Maple Butter image

Provided by Martha Stewart

Time 1h5m

Number Of Ingredients 4

1 medium (unpeeled) butternut squash
1 tablespoon butter
2 teaspoons pure maple syrup
coarse salt and ground pepper

Steps:

Preheat oven to 425 degrees. Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
Halve squash again lengthwise; spoon butter mixture from pan over tops (skins are edible).

Nutrition Facts : Calories 153 g, Fat 6 g, Fiber 7 g, Protein 2 g

Baked Butternut Squash with Apples and Maple Syrup image

Provided by ratherbeswimmin

Categories Apple

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 8

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

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.