Maple Ginger Squash Recipes

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MAPLE-GLAZED ACORN SQUASH



Maple-Glazed Acorn Squash image

With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food-easy to prepare and a tasty pairing with a pork entree. -Nancy Mueller, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 7

1 medium acorn squash, halved
3/4 cup water
1/4 cup maple syrup
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,

Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 311mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.

MAPLE-ROASTED KABOCHA SQUASH



Maple-Roasted Kabocha Squash image

Maple-roasted kabocha squash is just what your tastebuds have been looking for - sweet, salty and spicy all in one bite! Serve in place of fries or as a salad topping, or enjoy as a snack on its own.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

1/4 cup packed light brown sugar
1/4 cup maple syrup
4 tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons chili powder
1/2 teaspoon cayenne
Kosher salt
1 kabocha squash (about 2 1/2 pounds)

Steps:

  • Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
  • Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
  • Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
  • Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.

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.

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

ROASTED WINTER SQUASH WITH SOY-MAPLE GLAZE



Roasted Winter Squash With Soy-Maple Glaze image

This can be made with acorn, butternut, delicata, buttercup, etc. The cooking time will vary depending on the kind of squash you use. Start checking for doneness after 30 minutes. Adapted from The America's Test Kitchen Family Cookbook.

Provided by Sharon123

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 lbs winter squash, halved lengthwise and seeded (1 medium or 2 small)
salt and pepper
3 tablespoons maple syrup
2 tablespoons soy sauce
1/2 teaspoon grated ginger
6 tablespoons unsalted butter
6 fresh sage leaves, coarsely chopped

Steps:

  • Adjust the oven rack to the lower middle position and heat the oven to 400*F.
  • Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash.
  • Place the squash, cut side down, on the foil.
  • Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes.
  • Soy-Maple Glaze:.
  • Stir together maple syrup, soy sauce, and ginger.
  • Fifteen minutes before the squash is finished cooking, flip it cut side up and brush with the soy maple glaze. Drizzle some extra glaze into the cavity.
  • Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer.
  • Brown Butter and Sage Variation:.
  • When the squash is almost done, melt the butter in a small skillet over medium heat. Add the chopped sage and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.

Nutrition Facts : Calories 334.7, Fat 24.4, SaturatedFat 11.9, Cholesterol 45.8, Sodium 516.2, Carbohydrate 30.2, Fiber 3.5, Sugar 14.2, Protein 3.3

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