MAPLE-ROASTED ACORN SQUASH
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.
ROASTED WINTER SQUASH
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.
ROASTED WINTER SQUASH WITH SOY-MAPLE GLAZE
This can be made with acorn, butternut, delicata, buttercup, etc. The cooking time will vary depending on the kind of squash you use. Start checking for doneness after 30 minutes. Adapted from The America's Test Kitchen Family Cookbook.
Provided by Sharon123
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Adjust the oven rack to the lower middle position and heat the oven to 400*F.
- Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash.
- Place the squash, cut side down, on the foil.
- Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes.
- Soy-Maple Glaze:.
- Stir together maple syrup, soy sauce, and ginger.
- Fifteen minutes before the squash is finished cooking, flip it cut side up and brush with the soy maple glaze. Drizzle some extra glaze into the cavity.
- Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer.
- Brown Butter and Sage Variation:.
- When the squash is almost done, melt the butter in a small skillet over medium heat. Add the chopped sage and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.
Nutrition Facts : Calories 334.7, Fat 24.4, SaturatedFat 11.9, Cholesterol 45.8, Sodium 516.2, Carbohydrate 30.2, Fiber 3.5, Sugar 14.2, Protein 3.3
MAPLE WINTER SQUASH CASSEROLE
This scrumptious casserole combines pumpkin and two other kinds of squash in a creamy, savory mix. The recipe also would work with other squash combos, or just one type instead of three. Have fun with it-you really can't go wrong! -Joanne Iovino, Kings Park, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Cut pumpkin and squashes in half lengthwise; discard seeds or save for toasting. Place pumpkin and squashes in two greased 15x10x1-in. baking pans, cut side down. Bake, uncovered, 40-50 minutes or until tender., Cool slightly; scoop out pulp and place in a large bowl. Mash pulp with sugar, maple syrup, butter, salt and cinnamon. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Stir in walnuts. Sprinkle over squash mixture. Bake, uncovered, 35-40 minutes or until bubbly and topping is golden brown.
Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 6g fiber), Protein 5g protein.
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