Maple Roasted Winter Squash Pie Recipes

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ROASTED WINTER SQUASH



Roasted Winter Squash image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 8

About 6 pounds butternut squash (preferably 2 large squash)
2 sticks unsalted butter
4 tablespoons finely chopped fresh sage leaves
3 tablespoons finely chopped fresh rosemary leaves
4 tablespoons sugar
1/2 cup balsamic vinegar
1/2 cup dark unsulphured molasses
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.
  • Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.
  • Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
  • Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.

MAPLE-ROASTED SQUASH WITH PECANS



Maple-roasted squash with pecans image

Squash makes a great accompaniment to a roast main course. Flavour with earthy rosemary and add some nuts for crunch

Provided by Sarah Cook

Categories     Side dish

Time 1h

Number Of Ingredients 5

3 rosemary sprigs
2 tbsp sunflower oil
3 tbsp maple syrup
1 large butternut squash , peeled, deseeded and cut into wedges
50g salted roasted pecan

Steps:

  • Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.
  • Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.

Nutrition Facts : Calories 183 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

MAPLE ROASTED WINTER SQUASH PIE



Maple Roasted Winter Squash Pie image

Provided by Food Network

Time 1h55m

Yield 8 servings

Number Of Ingredients 11

Basic pie dough recipe
2 pounds butternut squash
1/2 cup maple syrup
3/4 cup heavy cream
3/4 cup sugar
4 large eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 425 degrees.
  • Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust.
  • Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.

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