Maple Glazed Sweet Potato Butternut Squash Roast Recipes

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MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES



Maple-Glazed Butternut Squash and Sweet Potatoes image

You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.

Provided by Millie Peartree

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 small butternut squash, peeled, seeded and cut into 1-inch cubes, or 4 cups precut butternut squash (about 1 ½ to 2 pounds)
2 pounds sweet potatoes, peeled and cut into 1-inch cubes (5 cups)
2 tablespoons extra-virgin olive oil
1/4 cup maple syrup
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
Zest of 1 orange

Steps:

  • Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
  • In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
  • Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
  • Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.

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

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 GLAZED SWEET POTATO & BUTTERNUT SQUASH ROAST



Maple Glazed Sweet Potato & Butternut Squash Roast image

The taste of maple and garlic, fresh thyme and the texture of roasted veggies is all about fall. Easy to prepare and cooks in 20 minutes.

Provided by thistleridge

Categories     Potato

Time 25m

Yield 2-3 cups, 4 serving(s)

Number Of Ingredients 8

1 sweet potato, peeled and diced
2 cups butternut squash, peeled and diced
1/2 cup white onion, minced
3 minced garlic cloves
1 tablespoon thyme
3 tablespoons maple syrup
1 tablespoon soy sauce
1 teaspoon black pepper

Steps:

  • Combine all ingredients.
  • Toss into a roasting pan.
  • Bake at 425°F for 20 minutes.

Nutrition Facts : Calories 114.7, Fat 0.2, Sodium 274.6, Carbohydrate 28.2, Fiber 2.9, Sugar 12.8, Protein 2.1

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