Best Winter Squash With Maple Glaze Recipes

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ROASTED WINTER SQUASH WITH SOY-MAPLE GLAZE



Roasted Winter Squash With Soy-Maple Glaze image

This can be made with acorn, butternut, delicata, buttercup, etc. The cooking time will vary depending on the kind of squash you use. Start checking for doneness after 30 minutes. Adapted from The America's Test Kitchen Family Cookbook.

Provided by Sharon123

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 lbs winter squash, halved lengthwise and seeded (1 medium or 2 small)
salt and pepper
3 tablespoons maple syrup
2 tablespoons soy sauce
1/2 teaspoon grated ginger
6 tablespoons unsalted butter
6 fresh sage leaves, coarsely chopped

Steps:

  • Adjust the oven rack to the lower middle position and heat the oven to 400*F.
  • Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash.
  • Place the squash, cut side down, on the foil.
  • Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes.
  • Soy-Maple Glaze:.
  • Stir together maple syrup, soy sauce, and ginger.
  • Fifteen minutes before the squash is finished cooking, flip it cut side up and brush with the soy maple glaze. Drizzle some extra glaze into the cavity.
  • Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer.
  • Brown Butter and Sage Variation:.
  • When the squash is almost done, melt the butter in a small skillet over medium heat. Add the chopped sage and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.

Nutrition Facts : Calories 334.7, Fat 24.4, SaturatedFat 11.9, Cholesterol 45.8, Sodium 516.2, Carbohydrate 30.2, Fiber 3.5, Sugar 14.2, Protein 3.3

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

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.

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

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-GLAZED SQUASH



Maple-Glazed Squash image

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

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

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.

GRILLED MAPLE-GLAZED ACORN SQUASH



Grilled Maple-Glazed Acorn Squash image

These sweet and spicy squash "ribs" are the perfect barbecued fall side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Oil, for oiling grill grates
1 stick (8 tablespoons) unsalted butter
1/2 cup pure maple syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard powder
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
2 acorn squashes (about 2 pounds each)
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons toasted pepitas (roasted hulled pumpkin seeds)

Steps:

  • Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
  • Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
  • Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
  • Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
  • Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
  • Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.

ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS



Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds image

Provided by Lora Zarubin

Categories     Side     Bake     Roast     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Dinner     Almond     Parsnip     Squash     Butternut Squash     Winter     Healthy     Christmas Eve     Maple Syrup     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
5 tablespoons butter
1/2 cup pure maple syrup
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)

Steps:

  • Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
  • Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

MAPLE-GLAZED BUTTERNUT SQUASH



Maple-Glazed Butternut Squash image

This roasted butternut squash is tossed in a flavorful soy and maple glaze. It's a little bit sweet, a little bit savory, and a whole lot of delicious.

Provided by Veg Kitchen

Time 1h

Number Of Ingredients 7

2.5 lbs butternut squash (or other winter squash such as carnival, golden acorn, or delicata.)
3 tbsp maple syrup (or agave nectar)
1 tbsp soy sauce (or to taste)
2 tsp dark sesame oil
2 tbsp olive oil
1 ½ tsp salt
¼ cup fresh herbs (such as parsley, cilantro, and or basil (optional) )

Steps:

  • Preheat it to 375°F. Cut the squashes in half lengthwise. Scoop out the seeds and pulp and discard.
  • Place the cut squash halves cut side up in a baking dish with about ½ inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 40 minutes, depending on the type and size of squash used. Tip: If you don't have a knife sharp enough to cut the squashes in half, simply wrap in foil, place them in a casserole dish, and bake until they can be just pierced through, but are still firm. You can then cut them and remove the seeds.
  • Allow the squash to cool until it is safe to handle. Peel the squashes (the skins should remove easily after baking) and cut into 1-inch chunks. Once you're ready to roast the squash, heat the oven to 425°F.
  • Combine the squash chunks in a mixing bowl with all the remaining ingredients, except the fresh herbs, and stir together well. Transfer to a parchment-lined roasting pan.
  • Roast for 15 to 20 minutes, or until nicely glazed, stirring once or twice. Serve from the pan or transfer to a covered serving container.

Nutrition Facts : Calories 168 kcal, Carbohydrate 29 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 759 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

MAPLE GLAZED WINTER SQUASH



Maple Glazed Winter Squash image

Make and share this Maple Glazed Winter Squash recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Vegetable

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 4

2/3 butternut squash, 1 3/4 pound. use only bottom 2/3
nonstick cooking spray
4 teaspoons maple syrup, divided
1 teaspoon butter, divided

Steps:

  • Preheat oven to 375 degrees.
  • Cut squash 1 inch above bulb; save stem section for another use. Cut bulb in half lengthwise. Remove and discard seeds and membranes. Place squash halves, cut side up, on a broiler pan; place 2 teaspoons maple syrup and 1/2 teaspoon butter in each squash half.
  • Bake at 375 for 1 hour or until the squash is tender, brushing cut sides with syrup mixture every 20 minutes.

Nutrition Facts : Calories 221.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 5, Sodium 29.8, Carbohydrate 53.2, Fiber 7.6, Sugar 16.3, Protein 3.8

MAPLE GLAZED BUTTERNUT SQUASH



Maple Glazed Butternut Squash image

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

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

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

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