Maple Butternut Squash With Sage Butter Recipes

MAPLE BUTTERNUT SQUASH

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.

MASHED BUTTERNUT SQUASH WITH MAPLE SYRUP

Steps:

• Preheat oven to 350°F (175°C).
• Cut the ends off the the squash then cut it in half lengthwise. Scoop out the seeds and place the squash on a baking sheet cut side up.
• Spread one tablespoon of softened butter on each cut side of the squash, then put one tablespoon of maple syrup into each cavity where the seeds were.
• Roast the squash for about an hour or until the flesh is very soft when pierced with a knife or fork.
• Take the roasted squash out of the oven and let it cool for 15-20 minutes or until it can be handled without being too hot.
• Once the squash is cool enough, scoop out the flesh with a spoon into a bowl. Add two tablespoons of butter, two tablespoons of maple syrup, and a pinch salt and mash everything together with a fork until the squash is creamy and there are no lumps.
• Serve the mashed butternut squash in a bowl with a pat of butter and more maple syrup drizzled over the top.

BUTTERNUT SQUASH WITH MAPLE BUTTER

Steps:

• Preheat oven to 425 degrees. Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
• Halve squash again lengthwise; spoon butter mixture from pan over tops (skins are edible).

MAPLE BUTTERNUT SQUASH WITH SAGE BUTTER

Steps:

• Preheat oven to 400F.
• Place rack in lower third of oven.
• On large baking sheet with sides, arrange squash in even layer.
• Season with salt and pepper.
• Drizzle syrup over squash.
• Cover tightly with aluminum foil.
• Bake for 30 to 45 minutes or until squash is tender.
• Uncover and bake for 30 minutes longer or until juices have cooked away.
• Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
• Leave squash in chunks or mash into coarse puree.
• In small saucepan, melt butter over medium-high heat.
• Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
• Add sage and remove from heat.
• Pour sage butter over mashed squash.