GRILLED MAPLE-GLAZED ACORN SQUASH
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
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.
GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE
Delicious grilled twist on butternut squash with maple syrup!
Provided by RedSoxGirl44
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 243 calories, Carbohydrate 49.7 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 54.8 mg, Sugar 23.9 g
GRILLED MAPLE-CIDER GLAZED PORK AND SQUASH
Make and share this Grilled Maple-Cider Glazed Pork and Squash recipe from Food.com.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Glaze: In a saucepan, melt butter over medium heat.
- Add onion; saute 2 minutes.
- Stir in syrup, vinegar.
- Boil until reduced to 1 cup.
- scrape into bowl; whisk in mustard and salt.
- Chill 30 minutes to thicken.
- Pork& Squash: In cup, mix sage, salt and pepper.
- Rub over tenderloins.
- Cut squash crosswise into 1/2 inch rings.
- Discard seeds, leaving rings in one piece.
- Prepare outdoor grill with hot coals.
- If glaze is too thick, microwave to loosen, 30 seconds.
- Grill pork& squash 5 minutes; turn over; brush with glaze.
- Continue to grill, turning and brushing every 5 minutes, until pork registers 160 and squash is tender, about 20 minutes total.
Nutrition Facts : Calories 533.4, Fat 15.5, SaturatedFat 6.2, Cholesterol 157.3, Sodium 361.6, Carbohydrate 50.6, Fiber 3.5, Sugar 24.4, Protein 48.5
PORK TENDERLOIN WITH MAPLE GLAZE
Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.
Categories Pork Dinner Pork Tenderloin Fall Maple Syrup Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
- Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
- Arrange pork slices on plates. Spoon glaze over pork and serve.
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