Maple Glazed Squash Recipes

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MAPLE GLAZED SQUASH



Maple Glazed Squash image

Maple syrup and roasted root vegetables go together like bread and butter. If you need proof, try this Maple Glazed Squash. Using a total of four ingredients, squash is transformed into a fall side dish worth its weight in gold! Whatever you do, don't skip out on adding the cinnamon!

Provided by Lord Byron's Kitchen

Categories     Side Dish

Time 55m

Number Of Ingredients 6

1 large butternut squash, (peeled, seeds and pulp discarded, flesh cut into 1 inch cubes)
1 tablespoon olive oil
1 tablespoon maple syrup, (plus more for garnish (optional))
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper.
  • In a large bowl, add all of the ingredients and toss well to combine and coat.
  • Pour ingredients onto prepared baking sheet. Spread squash out so that the pieces are not touching.
  • Place in the oven and bake for 25 minutes.
  • Remove from oven, use tongs to carefully turn over each piece of squash. Return to oven and bake for another 15 minutes.
  • Transfer roasted squash to a serving dish and drizzle with more maple syrup. (Optional) Serve immediately.

Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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

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.

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

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.

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.

MAPLE GLAZED ACORN SQUASH



Maple Glazed Acorn Squash image

Provided by Food Network

Number Of Ingredients 3

1 acorn squash, halved
4 tablespoons pure maple syrup
2 tablespoons maple sugar candy, crushed

Steps:

  • Preheat oven to 400 degrees. Brush squash with syrup. Sprinkle with crushed maple candy. Place squash on a sheet pan. Roast for 45 minutes to 1 hour.;

MAPLE GLAZED DELICATA SQUASH



Maple Glazed Delicata Squash image

From Family Circle and posting for safekeeping. Tender Delicata squash doesn't need to be peeled. Plus the stripes add a colorful accent. If you wish to reduce the sage go ahead.

Provided by WiGal

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5

1/2 cup maple syrup
1/4 cup fresh sage leaf, packed
2 1/2 lbs delicata squash
1 tablespoon olive oil
1/2 teaspoon salt

Steps:

  • Heat oven to 400 degrees.
  • Cut off squash ends, halve lengthwise, seeded and sliced into 1 inch half moons.
  • In a small saucepan, combine maple syrup and sage, bring to simmer, reduce heat to low, cover and cook 15 minutes, set aside, covered.
  • In a bowl, toss squash slices with olive oil and salt.
  • Transfer to a a foil lined baking sheet in a single layer, bake at 400 for 20 minutes.
  • Pour maple syrup mixture evenly on top of squash, bake 20 minutes more until squash is browned and tender.

Nutrition Facts : Calories 152.5, Fat 2.5, SaturatedFat 0.4, Sodium 204.6, Carbohydrate 33.9, Fiber 2.8, Sugar 20, Protein 1.8

MAPLE-GLAZED BUTTERNUT SQUASH



Maple-Glazed Butternut Squash image

I love anything squash and anything maple! Put them together and you have a winning combination. In this recipe, from the Maple Syrup Cookbook by Ken Haedrich, the squash is glazed with maple syrup and subtly seasoned with the nutmeg flavor of mace. The rum adds another interesting flavor to the mix.

Provided by Whisper

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 medium butternut squash (about 1 1/2 pounds)
2/3 cup water
1/4 cup pure maple syrup
1/4 cup dark rum
1/4 teaspoon ground mace

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.

Nutrition Facts : Calories 212.8, Fat 0.4, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 46.7, Fiber 5.7, Sugar 18.2, Protein 2.8

MAPLE GLAZED ACORN SQUASH



Maple Glazed Acorn Squash image

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

Provided by Mirj2338

Categories     Vegetable

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

3 acorn squash (1 1/2 pounds each)
6 tablespoons butter
1/2 cup maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon mace

Steps:

  • Heat oven to 400 degrees F.
  • Butter a baking dish.
  • Cut top and bottom off squash.
  • Slice crosswise into 1/2 inch thick slices.
  • Use a cookie cutter to cut out center seeds.
  • Arrange squash in baking dish.
  • Combine remaining ingredients in a small saucepan and heat until bubbly; pour over squash.
  • Bake, basting occasionally, until tender, 30 minutes.
  • If squash needs browning, turn up heat in broiler; broil until lightly glazed.

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