Best Maple Roasted Squash With Sage And Lime For Two Recipes

SAGE AND MAPLE ROASTED PORK AND SQUASH

Sage and Maple Roasted Pork and Squash image

Maple syrup and seasonings give a sweet-and-savory flavor to pork chops and squash.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 4

Number Of Ingredients 7

Ingredients

4 bone-in pork loin chops, 1/2 inch thick (about 1 3/4 lb)
1 medium unpeeled buttercup squash, cut into 4 wedges
1/2 teaspoon seasoned salt
1/2 teaspoon dried sage leaves
1/4 teaspoon garlic powder
1/4 cup real maple or maple-flavored syrup
2 tablespoons butter or margarine, melted

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 17 g, TransFat 0 g

MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO

Maple-Roasted Squash With Sage and Lime for Two image

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

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

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.