Maple Ginger Squash Recipes

MAPLE-GINGER SQUASH

Steps:

• Heat oven to 400°F. Cut squash lengthwise into quarters; remove seeds and fibers. In ungreased 13x9-inch (3-quart) glass baking dish, place squash, cut sides up. Sprinkle with salt. In small bowl, mix remaining ingredients; drizzle over squash.
• Bake about 45 minutes or until tender.

MAPLE-GINGER BUTTERNUT SQUASH

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.

ROAST BUTTERNUT SQUASH WITH MAPLE SYRUP AND GINGER

Steps:

• Preheat the oven to 350°F (180°C).
• Peel the squash, cut it in half longways, remove the seeds and cut the flesh into 1in (3cm) chunks.
• Spread them out on a baking tray and sprinkle with a pinch of salt. Spoon over the ghee, syrup and ginger.
• Roast until the tips of the squash chunks turn golden brown. Towards the end scatter the pine nuts over the top so that they become toasted when the squash is cooked.

ROASTED WINTER SQUASH WITH SOY-MAPLE GLAZE

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.

MAPLE - GINGER BUTTERNUT SQUASH

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.

BUTTERNUT SQUASH SOUP WITH GINGER AND 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.