Orange Maple Butternut Squash Mash Recipes

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ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH



Orange and Maple Roasted Butternut Squash image

Glaze thinly sliced, roasted butternut squash with maple syrup and fresh orange, and add a sprinkle of parsley to finish.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 6

1 butternut squash (about 2 1/2 pounds), peeled, halved, seeded and thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons pure maple syrup
Zest and juice of 1 orange
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
  • Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.

BUTTERNUT SQUASH MASH



Butternut Squash Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

Steps:

  • Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. Remove the skin. Puree the squash with 3 tablespoons butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the mash.
  • Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

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