Orange And Maple Roasted Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH WITH CANDIED WALNUTS

Steps:

• Preheat oven to 425°F.Toss the squash with olive oil, smoked paprika, 1/4 tsp of the cinnamon, ginger, and salt on a rimmed baking sheet. Bake for 35 minutes, tossing once halfway through, until soft and caramelized.
• During the final 5 minutes of roasting, begin preparing the walnuts.Toast walnuts in a dry non-stick skillet over medium heat, tossing often, until fragrant, about 5 minutes. (Watch closely to avoid burning). Combine maple syrup, orange juice, sage, vinegar, and remaining 1/4 tsp. cinnamon in a small bowl. Pour into skillet with walnuts, and cook, stirring often, for 1 to 2 minutes, until the mixture thickens and glazes over the walnuts. Season with a pinch of salt, and remove from heat.
• Assemble roasted butternut squash on a serving platter, and scatter candied walnuts overtop.

LEMON-MAPLE SQUASH

Steps:

• Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.
• Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams

ORANGE-MAPLE BUTTERNUT SQUASH MASH

Steps:

• Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
• Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
• Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
• Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.