Best 5 Baked Butternut Squash With Apples And Maple Syrup Recipes
Feast your eyes and your taste buds on the delightful Baked Butternut Squash with Apples and Maple Syrup, a symphony of flavors that will transport you to culinary heaven. This delectable dish features tender butternut squash, sweet and tangy apples, and a drizzle of luscious maple syrup, all perfectly harmonized in a medley of autumnal flavors. With a crispy, caramelized exterior and a soft, yielding interior, the squash and apples create a delightful textural contrast. This recipe offers three irresistible variations to tantalize your palate: a classic version with the comforting aromas of cinnamon and nutmeg, a savory rendition with the addition of crispy bacon and earthy sage, and a vegan-friendly option that showcases the natural sweetness of the vegetables. Prepare to embark on a culinary journey that celebrates the bounty of the harvest season.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED BUTTERNUT SQUASH WITH APPLES
Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
- Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
- Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 11 g, TransFat 0 g
BUTTERNUT SQUASH WITH MAPLE SYRUP
I love this roasted butternut squash because it's marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. -Marie Willette, Bellows Falls, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking., In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced., Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.
Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
MAPLE BUTTERNUT SQUASH BAKE
Maple syrup and granola are the perfect complement to sweet butternut squash in this easy side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- In 4-quart saucepan or Dutch oven, place squash and enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender; drain. Stir in syrup, softened butter, milk and salt. Mash with potato masher or electric mixer until smooth. Spoon mixture into casserole.
- In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture.
- Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Fat 3, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg
BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Make and share this Baked Butternut Squash with Apples and Maple Syrup recipe from Food.com.
Provided by ratherbeswimmin
Categories Apple
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
- Drain well.
- Combine squash, apples and currants in a 13x9 inch casserole dish.
- Season with nutmeg, salt, and pepper.
- In a saucepan, combine maple syrup, butter, and lemon juice.
- Whisk over low heat until butter melts.
- Pour syrup over squash mixture and toss to coat.
- Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
- Cool 5 minutes and serve.
BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Categories Side Bake Thanksgiving Vegetarian Low Sodium Apple Butternut Squash Fall Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
- Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
Tips:
- Choose a butternut squash that is medium-sized and has a deep orange color. This will ensure that it is sweet and flavorful.
- Use a sharp knife to cut the butternut squash in half lengthwise. This will make it easier to remove the seeds and pulp.
- Scoop out the seeds and pulp from the butternut squash using a spoon. Be careful not to cut into the flesh of the squash.
- Cut the butternut squash into 1-inch cubes. This will help it cook evenly.
- Toss the butternut squash cubes with olive oil, salt, and pepper. This will help them brown and caramelize in the oven.
- Spread the butternut squash cubes in a single layer on a baking sheet. This will help them cook evenly.
- Roast the butternut squash cubes in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly browned.
- While the butternut squash is roasting, prepare the apples. Peel and core the apples, then cut them into 1-inch cubes.
- Add the apple cubes to a large bowl and toss them with maple syrup, cinnamon, and nutmeg. This will help them caramelize in the oven.
- Once the butternut squash is roasted, add it to the bowl with the apples. Stir to combine.
- Serve the baked butternut squash and apples immediately, or store them in the refrigerator for up to 3 days.
Conclusion:
This recipe for baked butternut squash with apples and maple syrup is a delicious and healthy side dish that is perfect for fall. The butternut squash is roasted until tender and slightly browned, while the apples are caramelized in maple syrup, cinnamon, and nutmeg. The two flavors complement each other perfectly, and the dish is sure to be a hit with everyone at your table. So next time you're looking for a tasty and nutritious side dish, give this recipe a try.
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