Maple Glazed Sweet Potato Butternut Squash Roast 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.

MAPLE-GLAZED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
• Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; toss to coat evenly. Add maple syrup; toss potatoes to coat, and bring to a boil.
• Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes. Remove from oven, and season with salt and pepper. Serve hot, garnished with thyme.

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 SWEET POTATO & BUTTERNUT SQUASH ROAST

Steps:

• Combine all ingredients.
• Toss into a roasting pan.
• Bake at 425°F for 20 minutes.

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES

Steps:

• Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
• In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
• Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
• Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.

MAPLE-GLAZED SQUASH

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.

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.

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.