Baked Squash And Maple Syrup Recipes

BUTTERNUT SQUASH WITH MAPLE SYRUP

Steps:

• Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking., In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced., Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
• Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

MAPLE-GLAZED ACORN SQUASH

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. ,

WINTER SQUASH BAKED WITH MAPLE SYRUP

Steps:

• Preheat the oven to 400 degrees.
• Wash the squash.
• Cut the squash in half from top to bottom.
• Remove the seeds (these are great cleaned up and roasted).
• Sprinke with salt and pepper (you really need very little of both).
• Place cut side down on a baking dish.
• Bake for 50 minutes or until the squash is easily pierced with a fork.
• Turn the squash cut side up and poke the cut side several times with a fork.
• Spread 1 tbs of butter and drizzle 1/2 tbs of maple syrup onto each half.
• Return to the oven and cook for 5 minutes.
• Serve warm and enjoy!

BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

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.

BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

Steps:

• Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
• Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)

BAKED ACORN SQUASH WITH SPICY MAPLE SYRUP

Steps:

• Heat oven to 350 degrees.
• Split the squash into thirds and remove the seeds.
• Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish.
• In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes.