Maple Buttercup Squash Recipes

MAPLE GLAZED BUTTERNUT SQUASH

Maple Glazed Butternut Squash image

Tender slices of butternut squash are topped with a maple and rum glaze creating a colorful and rich side dish for the Thanksgiving table.

Provided by Alli Shircliff

Categories Side Dish Vegetables Squash

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 butternut squash - peeled, seeded, quartered, and cut into 1/2-inch slices
⅔ cup water
¼ cup maple syrup
¼ cup dark rum
¼ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 43.2 g, Fat 0.4 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 13.3 mg, Sugar 17.4 g

MAPLE BUTTERNUT SQUASH

Maple Butternut Squash image

For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. "You can also substitute spaghetti squash or acorn squash, but butternut is our favorite," says Rene.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 medium butternut squash
1 cup maple syrup
2 tablespoons raisins
1 tablespoon butter, melted
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice

Steps:

Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture. , Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.

Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 30mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 5g fiber), Protein 1g protein.

BUTTERNUT SQUASH WITH MAPLE SYRUP

Butternut Squash with Maple Syrup image

I love this roasted butternut squash because it's marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. -Marie Willette, Bellows Falls, Vermont

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)
4 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped
1/3 cup maple syrup
1 cup jarred roasted sweet red peppers, coarsely chopped

Steps:

Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking., In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced., Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.

Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

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