Best Winter Squash With Maple Glaze Recipes

MAPLE-GLAZED ACORN SQUASH

Maple-Glazed Acorn Squash image

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

Ingredients

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

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.

MAPLE WINTER SQUASH CASSEROLE

Maple Winter Squash Casserole image

This scrumptious casserole combines pumpkin and two other kinds of squash in a creamy, savory mix. The recipe also would work with other squash combos, or just one type instead of three. Have fun with it-you really can't go wrong! -Joanne Iovino, Kings Park, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

1 medium pie pumpkin (3 pounds)
1 medium butternut squash (3 pounds)
1 medium acorn squash (1-1/2 pounds)
1/4 cup sugar
1/4 cup maple syrup
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup old-fashioned oats
1/2 cup cold butter, cubed
1/2 cup chopped walnuts

Steps:

Preheat oven to 400°. Cut pumpkin and squashes in half lengthwise; discard seeds or save for toasting. Place pumpkin and squashes in two greased 15x10x1-in. baking pans, cut side down. Bake, uncovered, 40-50 minutes or until tender., Cool slightly; scoop out pulp and place in a large bowl. Mash pulp with sugar, maple syrup, butter, salt and cinnamon. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Stir in walnuts. Sprinkle over squash mixture. Bake, uncovered, 35-40 minutes or until bubbly and topping is golden brown.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 6g fiber), Protein 5g protein.

MAPLE GLAZED DELICATA SQUASH

Maple Glazed Delicata Squash image

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

Ingredients

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

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

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.