Butternut Squash Donuts With Maple Syrup Recipe 455 Recipes

MAPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F.
• In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.
• Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).
• Makes 3 cups.

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.

BUTTERNUT SQUASH DONUTS WITH MAPLE SYRUP RECIPE - (4.5/5)

Steps:

• Step 1: Combine the eggs, sugar, squash, milk, butter and vanilla in a bowl. In a separate bowl, combine the flour, baking soda, nutmeg, baking powder, cream of tartar, salt and ginger. Add the dry ingredients to the squash mixture. Mix well, cover and refrigerate for 1 ½ hours. Step 2: Place the dough onto a floured board and roll it out to a half-inch thickness. Cut with a 3-inch donut cutter. Heat 1 inch of oil in a heavy pan to 375. Fry a few at a time, until golden on both sides. Drain on paper towles and serve drizzled with maple syrup.

MAPLE GLAZED BUTTERNUT SQUASH

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.

BUTTERNUT SQUASH DOUGHNUTS

Steps:

• In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft)., Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. , Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired.

BUTTERNUT SQUASH WITH MAPLE SYRUP

Steps:

• Place squash cut side up in baking dish.
• Mix sugar, spice, salt, butter and syrup and spoon into squash. Twist bacon and lay accross squash.
• Pour a little water around squash and bake in 350 F oven for 30 minutes. (Baste squash and bacon twice with syrup during cooking.).