Grilled Butternut Squash With Maple Brown Sugar Glaze Recipes

GRILLED BUTTERNUT SQUASH WITH HONEY MAPLE GLAZE

Steps:

• Start by peeling the squash and cutting it in half lengthwise. Scoop out the seeds and cut the squash in 1/2 inch thick rounds
• Combine the melted butter, honey, maple syrup, chili powder, salt, and pepper with 1 tbsp of water.
• On a medium grill, that has been preheated, spread the squash out on the grill. Paint each slice with the glaze. After coating one side, turn the squash over, coat the other side, and continue grilling for 8 to 10 minutes.
• Flip the slices over, coat the other side with the glaze, and continue the process for another 8 to 10 minutes.
• The squash is done when the slices are soft all the way through, but not floppy. The best tasting ones are the ones with a little char on the outside but aren't burnt.

GRILLED MAPLE-GLAZED ACORN SQUASH

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 BUTTERNUT SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
• Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

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.

ORANGE-GLAZED GRILLED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.
• While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often.
• Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.

ACORN SQUASH WITH SWEET MAPLE GLAZE

Steps:

• Preheat the oven to 425 degrees F.
• Mix the olive oil, brown sugar, and maple syrup together in a small bowl. Put the acorn squash, cut side up, in a single layer on a baking sheet. Brush the glaze on the flesh of the squash and season with salt, and pepper, to taste.
• Put the squash in the oven and roast it until tender and golden brown, about 40 to 45 minutes. Remove the squash from the oven and transfer it to a serving dish. Top with butter and serve.

BROWN SUGAR-GLAZED BUTTERNUT SQUASH RECIPE

Steps:

• 1. Prepare the pan: Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and coat lightly with cooking spray or parchment paper 2. Roast: Toss squash, sugar, butter, salt, and pepper in large bowl until well coated. Transfer squash to prepared baking sheet. Roast, stirring every 15 minutes, until squash is well browned and completely tender, about 45 minutes. DO not forget to stir to prevent burning of squash. Transfer pan to wire rack, sprinkle squash with vinegar, and stir to coat. Serve.

BROWN-SUGAR-GLAZED WINTER SQUASH

Steps:

• Preheat oven to 400°F and adjust oven rack to upper-middle position and place baking sheet on rack to preheat.
• Divide squash in half lengthwise and remove seeds.
• Remove preheated baking sheet from oven and place squash halves on it cut side down.
• Return to oven immediately and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes.
• Remove from oven and flip squash so cut side is up and set oven to broil.
• In small bowl, whisk together the butter and sugar. Brush butter mixture on squash, sprinkle with salt and pepper, and place under broiler until browned and crisp, about 5 minutes. Serve.
• VARIATION FOR SMALL WINTER SQUASH.
• Follow recipe above using 2 medium acorn, delicata, or sweet dumpling squash (1 to 1 ½ pounds each).
• Reduce roasting time to 20 to 30 minutes.
• Reduce butter and brown sugar to 3 tablespoons each.

MAPLE-GLAZED BUTTERNUT SQUASH

Steps:

• Peel, seed and quarter the squash.
• Cut, crosswise, into 1/2-inch slices to make about 5 1/2 cups.
• Bring the squash, water, maple syrup, rum and mace to a boil in a large saucepan over medium-high heat.
• Reduce the heat and simmer, covered, for 15 minutes, or until the squash is tender.
• While the squash is simmering, warm a serving dish in a 200 F oven or by filling it with very hot water.
• Reserving the cooking liquid, transfer the squash with a slotted spoon to the warmed serving dish.
• Increase the heat and boil the cooking liquid about 3 minutes, or until it is thickened.
• Pour the thickened liquid over the squash.

GRILLED BUTTERNUT SQUASH WITH MAPLE-LIME GLAZE

Steps:

• Combine the butter, maple syrup, lime juice, cinnamon, and salt and pepper to taste and mix well. (Use immediately or store in an airtight container in the refrigerator for up to 1 week).
• Prepare a medium-low fire in the grill.
• Peel the squash, cut in half horizontally, remove the fibers and seeds, and slice about 1/2 inch thick.
• Steam the squash over boiling water until the flesh is just tender, about 10 minutes. Brush the marinade onto the warm squash.
• Grill until grill-marked on the bottom side, about 5 minutes. Check frequently; squash will char easily. If there are hot spots, you may want to rotate the positions of the pieces. Brush with the glaze, turn each slice, and grill until tender throughout and grill-marked on both sides. Remove from the grill, and brush on any remaining glaze. Serve hot.

GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
• Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
• Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
• Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.