Maple Baked Squash With Balsamic Vinegar Recipes
BALSAMIC ROASTED BUTTERNUT SQUASH AND SWEET POTATOES WITH GREENS
Steps:
- Preheat oven to 400 degrees F.
- Toss sweet potato and butternut squash cubes with oil, rosemary, maple syrup, vinegar, salt, and pepper. Spread out vegetables into a single layer on 2 rimmed baking sheets. Roast for about 45 minutes or until golden brown and tender, turning vegetables every 10-15 minutes.
- Remove from the oven and let cool for 2-3 minutes. Toss vegetables with greens and drizzle with some additional olive oil and balsamic vinegar dressing to taste. Garnish with optional nuts/seeds. Serve and enjoy!
BALSAMIC ACORN SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.
ROASTED SQUASH WITH BALSAMIC VINEGAR
This is an Italian way of roasting squash. Delicious with grilled lamb chops, roast chicken and pork.
Provided by TishT
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400º. Line a cookie sheet with foil.
- Cut the squash lengthwise in half.
- Seed and cut it into 4" squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.
- Rub all over with olive oil.
- Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
- Bake 45 minutes or until easily pierced with a knife and lightly browned.
- Serve hot or at room temperature, sprinkled with balsamic vinegar.
MAPLE BAKED SQUASH WITH BALSAMIC VINEGAR
These are great. The balsamic gives a sweet mellow flavor to the maple syrup and the hint of nutmeg is just right.
Provided by PalatablePastime
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place squash, cut side up in a baking dish.
- Stir together maple syrup, vinegar, and lemon juice and divide equally among cavities.
- Dot each cavity with butter.
- Baste exposed sides and top of squash with syrup mixture.
- Bake at 375F for 20 minutes.
- Baste again.
- Sprinkle cavities with grated nutmeg and bake 20 minutes more, or until squash is tender when pierced with a fork.
- Serve warm.
Nutrition Facts : Calories 179.3, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 11.2, Carbohydrate 37.3, Fiber 3.2, Sugar 13.2, Protein 1.8
BALSAMIC GLAZED BUTTERNUT SQUASH
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl combine all ingredients and mix to coat the squash.
- Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.
BALSAMIC YELLOW SQUASH BAKE
Savory gluten free and vegan casserole with yellow squash, leeks, red onions, red bell peppers and garlic. It's seasoned with parsley, basil and thyme, balsamic vinegar and olive oil. Quick, easy, economical and delicious! This casserole is perfect for holiday dinners when you're looking for lighter fare to go along with all the heavy dishes. Healthy, low calorie, clean eating.
Provided by Teresa
Categories Vegetable/Casserole
Time 52m
Number Of Ingredients 11
Steps:
- Spray a 9x13" glass baking dish with cooking spray.
- Layer ingredients in dish in order listed.
- Cover with foil and bake at 350 about 30-40 minutes or until cooked through.
ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR
Provided by Lynne Rossetto Kasper
Categories Vegetable Side Roast Vegetarian Dinner Lunch Squash Butternut Squash Fall Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
- Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.
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EASY ROASTED BALSAMIC BUTTERNUT SQUASH & BRUSSELS …
From lifemadesweeter.com
Estimated Reading Time 3 mins
- Preheat oven to 425 degrees F. Line one or two baking sheets (depending on the size of your butternut squash) with parchment paper or foil, lightly greased with cooking spray.
- Drizzle 2 tablespoons of olive oil over vegetables and sprinkle with salt and black pepper. Toss vegetables with your hands to distribute the oil evenly.
- Roast the vegetables for 25 minutes, tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides.
ROASTED BALSAMIC BUTTERNUT SQUASH - IOWA GIRL EATS
From iowagirleats.com
Servings 4
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Set aside.
- Pierce the bulb end of the butternut squash four or five times all the way around with a very sharp knife then microwave for 1-1/2 minutes to help soften the squash. Slice the top and bottom off then cut the squash in half to separate the bulb end from the straight end. Peel the straight end, slice into four planks, then chop each plank into a large cube and add to a large bowl. Peel bulb end then slice in half and remove seeds. Slice into wedges then chop.
- Toss butternut squash cubes with extra virgin olive oil, salt, garlic powder, and pepper then arrange on prepared baking sheet. Bake for 20-30 minutes (depending on how large you cut your cubes,) then drizzle with balsamic vinegar to taste while still hot, and then serve.
BALSAMIC-HONEY ROASTED SQUASH RECIPE - REDBOOK
From redbookmag.com
Estimated Reading Time 1 min
- Place squash on prepared baking sheet; toss with honey, olive oil, balsamic vinegar, kosher salt, and black pepper.
BALSAMIC MAPLE ROASTED BRUSSELS SPROUTS ... - RECIPE …
From reciperunner.com
4.2/5 (60)Category Side DishesServings 6Total Time 34 mins
- Preheat oven to 425° F. Place the halved brussels sprouts onto the sheet pan and drizzle a tablespoon of olive oil over them. Season with salt and pepper then toss together with your hands. Add the bacon onto the sheet pan and toss again. Make sure that the brussels sprouts are in a single layer.
- Roast the brussels sprouts for 12 minutes then remove from the oven and toss them around so that the other side gets crispy. Place them back in the oven and roast another 10-12 minute or until they are browned and crisp.
- Once they're out of the oven toss everything together with the maple syrup and balsamic vinegar. Pour them into a serving bowl and garnish with flaky sea salt and an extra drizzle of balsamic vinegar.
KRISTIN CAVALLARI'S ROASTED MAPLE BALSAMIC ACORN SQUASH
From today.com
- 2. Cut the squash halves into 1-inch-thick slices lengthwise, discarding the ends. Spread the slices evenly on the prepared baking sheet.
- 3. In a small bowl, whisk the olive oil, maple syrup, and salt together. Coat the squash with the mixture. Drizzle the balsamic vinegar over top. Roast the squash for 25 minutes, until fork-tender.
ROASTED BUTTERNUT SQUASH SALAD WITH MAPLE-BALSAMIC ...
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MAPLE-BALSAMIC ROASTED BUTTERNUT SQUASH
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MAPLE ROASTED BRUSSELS SPROUTS AND SQUASH | FIT MITTEN KITCHEN
From fitmittenkitchen.com
Estimated Reading Time 5 mins
- Prepare squash by peeling, scooping out seeds, and cutting into one inch cubes. Place on baking sheet.
- Prepare Brussels sprouts by trimming ends and cutting in half lengthwise. Add to baking sheet with the squash, pour on the maple syrup mixture, and stir with spatula to combine.
10 WAYS TO USE MAPLE DARK BALSAMIC VINEGAR – EVILO OILS ...
From olivebackwards.com
- Viniagrette: Combine with Dijon mustard, salt, pepper, and one of our unflavored EVOOs for an outstanding vinaigrette dressing.
- Homemade Barbecue Sauce: Provides the perfect amount of smooth sweetness to balance the heat and spice in your homemade barbecue sauce recipes.
- Marinade: Add to Chipotle EVOO for an out-of-this-world marinade for any meat.
- Drizzle: The Maple Dark Balsamic Vinegar tastes incredible drizzled over Fall vegetables such as sweet potatoes, acorn squash, and butternut squash.
- Breakfast: Instead of syrup, use it to dribble over pancakes, waffles, muffins, or scones.
- Glaze: This vinegar tastes great as a glaze for ham, bacon, pork chops, or salmon.
- Roasted Brussels Sprouts: Toss Brussels sprouts with Maple Dark Balsamic Vinegar, salt, pepper, and garlic, then roast. This is a delicious Fall side dish.
- Snack: Make glazed pecans by tossing pecan halves with Maple Dark Balsamic Vinegar, brown sugar, and salt. Bake for 15 minutes at 325ºF.
- Appetizer: Drizzle over a soft cheese, such as goat cheese or cream cheese for a flavorful appetizer.
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