Glazed Squashes And Sweet Potatoes Recipes

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GLAZED SQUASHES AND SWEET POTATO



Glazed Squashes and Sweet Potato image

The sweetness of this dish is offset by the spiciness of the chili powder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

10 strips smoked bacon, coarsely chopped
2 tablespoons unsalted butter
1/2 cup packed dark-brown sugar
4 whole cloves
1/2 teaspoon chili powder
1 large sweet potato (about 1 pound), cut lengthwise into 3/4-inch wedges
1/2 Hubbard squash (about 2 pounds), seeded and cut into 1-inch wedges
2 large delicata squashes (about 1 1/2 pounds each), cut crosswise into 1-inch rings and seeded
1/2 cup homemade or low-sodium store-bought chicken stock
1/2 cup dry white wine, such as Sauvignon Blanc
Coarse salt, to taste

Steps:

  • Cook bacon in a large saute pan over medium heat until browned and crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 2 tablespoons bacon drippings in pan, and pour off excess.
  • Add butter to pan with drippings. Melt over medium heat. Add sugar, cloves, and chili powder. Cook, stirring, until fragrant, about 1 minute. Add sweet potato, squashes, stock, wine, salt, and bacon, and stir gently. Bring to a simmer. Cover, and cook until vegetables are tender, about 20 minutes.
  • Uncover, raise heat to medium-high, and cook until liquid is syrupy, about 5 minutes. Carefully invert pan onto a serving platter. Serve immediately.

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES



Maple-Glazed Butternut Squash and Sweet Potatoes image

You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.

Provided by Millie Peartree

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 small butternut squash, peeled, seeded and cut into 1-inch cubes, or 4 cups precut butternut squash (about 1 ½ to 2 pounds)
2 pounds sweet potatoes, peeled and cut into 1-inch cubes (5 cups)
2 tablespoons extra-virgin olive oil
1/4 cup maple syrup
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
Zest of 1 orange

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 SWEET POTATO & BUTTERNUT SQUASH ROAST



Maple Glazed Sweet Potato & Butternut Squash Roast image

The taste of maple and garlic, fresh thyme and the texture of roasted veggies is all about fall. Easy to prepare and cooks in 20 minutes.

Provided by thistleridge

Categories     Potato

Time 25m

Yield 2-3 cups, 4 serving(s)

Number Of Ingredients 8

1 sweet potato, peeled and diced
2 cups butternut squash, peeled and diced
1/2 cup white onion, minced
3 minced garlic cloves
1 tablespoon thyme
3 tablespoons maple syrup
1 tablespoon soy sauce
1 teaspoon black pepper

Steps:

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

Nutrition Facts : Calories 114.7, Fat 0.2, Sodium 274.6, Carbohydrate 28.2, Fiber 2.9, Sugar 12.8, Protein 2.1

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