Maple Ginger Butternut Squash Recipes

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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

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

MAPLE - GINGER BUTTERNUT SQUASH



Maple - Ginger Butternut Squash image

Nice easy veggie dish that can be done ahead and reheated in the microwave. This can also be baked in a 400°F oven for 45 minutes instead of microwaved.

Provided by Tebo3759

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 3

2 1/2 lbs butternut squash
2 teaspoons maple syrup
3/4 teaspoon finely grated peeled fresh ginger

Steps:

  • Halve squash and discard seeds.
  • Cook, covered with plastic wrap, in microwave on high for 5 to 8 minutes until cooked and tender Cool slightly, scoop flesh into a bowl.
  • Mash slightly with a fork.
  • Add syrup, ginger and salt and pepper to taste.

Nutrition Facts : Calories 137, Fat 0.3, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 35.5, Fiber 5.7, Sugar 8.2, Protein 2.9

BUTTERNUT SQUASH SOUP WITH GINGER AND MAPLE SYRUP



Butternut Squash Soup With Ginger and Maple Syrup image

A tangy soup with the zest of fresh ginger and the sweetness of pure maple syrup combined to make a thick puree that is enough to please any palate for lunch or dinner.

Provided by Slocan cook

Categories     Vegetable

Time 35m

Yield 1 Soup, 4 serving(s)

Number Of Ingredients 4

1 lb butternut squash, cut into 1 inch cubes
2 cups chicken broth
1 tablespoon freshly minced ginger
1/2 cup pure maple syrup

Steps:

  • Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
  • Puree steamed squash in a blender or food processor until smooth and free of lumps.
  • Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
  • Pour into serving bowls and have with your favorite snack crackers or a sandwich.

MAPLE-GINGER BUTTERNUT SQUASH



Maple-Ginger Butternut Squash image

Categories     Ginger     Side     Christmas     Thanksgiving     Low Fat     Vegetarian     Quick & Easy     Low Sodium     Back to School     Butternut Squash     Fall     Winter     Vegan     Maple Syrup     Gourmet     Fat Free     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 3

2 1/2 lb butternut squash (1 large)
2 teaspoons maple syrup
1/2 to 3/4 teaspoon finely grated peeled fresh ginger

Steps:

  • Preheat oven to 400°F.
  • Halve squash and discard seeds. Arrange squash, cut sides up, in a shallow baking pan and roast in middle of oven until soft, 45 minutes to 1 hour.
  • Cool squash slightly and scoop flesh into a bowl. Mash squash slightly with a fork with syrup, ginger, and salt and pepper to taste. Before serving, reheat squash if necessary in a baking dish, covered, in a 350°F oven.

GINGERED BUTTERNUT SQUASH



Gingered Butternut Squash image

I found this recipe in a magazine years ago and thought it was the best squash dish I'd ever tasted. When I serve it to guests, they always agree. -Fran Swartzentruber of Sebring, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

2 medium butternut squash, peeled, seeded and cubed
2 tablespoons butter
1 tablespoon maple syrup
2 tablespoons finely chopped crystallized ginger
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons half-and-half cream

Steps:

  • Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. , In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately.

Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges

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