Best 5 Baked Squash And Maple Syrup Recipes

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Embark on a culinary adventure with our exquisite baked squash and maple syrup recipe, a harmonious blend of sweet and savory flavors that will tantalize your taste buds. This versatile dish showcases the natural goodness of butternut squash, roasted to perfection until caramelized and tender, then complemented by the rich, amber embrace of maple syrup. As the squash bakes, its flesh absorbs the maple's sweetness, creating a symphony of flavors that will leave you craving more. Alongside this main attraction, we present a delightful array of complementary recipes to elevate your dining experience. Discover the tangy-sweet perfection of our maple-glazed carrots, where the natural sweetness of carrots is enhanced by the maple's subtle touch. Treat your palate to a medley of roasted vegetables, each infused with a hint of maple syrup, resulting in a symphony of colors and flavors. And for a touch of decadence, indulge in our maple-pecan pie, where the nutty crunch of pecans harmonizes with the velvety smoothness of maple custard, encased in a flaky, golden crust.

Here are our top 5 tried and tested recipes!

BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP



Baked Spiced Butternut Squash with Apples and Maple Syrup image

Categories     Fruit     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Kid-Friendly     Apple     Spice     Butternut Squash     Fall     Maple Syrup     Bon Appétit     Small Plates

Yield Serves 8 to10

Number Of Ingredients 8

1/2 cup (1 stick) butter
3/4 cup pure maple syrup
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices
4 6-ounce Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices

Steps:

  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
  • Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
  • Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.

BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP



Baked Butternut Squash with Apples and Maple Syrup image

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

2 1/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 cups)
2 1/4 pounds medium-size tart green apples (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 cups)
3/4 cup dried currants
Freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

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.)

BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP



Baked Butternut Squash with Apples and Maple Syrup image

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

2 1/2 lbs butternut squash, peeled,quartered lengthwise,seeded,and cut crosswise into 1/4 inch thick slices
2 lbs granny smith apples, peeled,quartered,cored,cut crosswise into 1/4 inch thick slices
3/4 cup dried currant
fresh grated nutmeg
salt and pepper
3/4 cup pure maple syrup
1/4 cup butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

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 ACORN SQUASH WITH WALNUT OIL AND MAPLE SYRUP



Baked Acorn Squash With Walnut Oil and Maple Syrup image

Acorn squash has a mild flavor and goes well with sweet and nutty seasonings. This makes a nice Thanksgiving side dish, though you might want to cut the baked halves in half again for smaller portions.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch

Time 1h

Yield Makes four large servings or eight medium servings

Number Of Ingredients 5

2 acorn squash
2 tablespoons maple syrup
2 tablespoons walnut oil
Freshly ground nutmeg
Ground walnuts

Steps:

  • Preheat the oven to 350 degrees. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut in half, and scoop out the seeds and membranes.
  • Cover a baking sheet with foil. Stir the maple syrup and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake 1 hour, brushing every 10 minutes with more oil and maple syrup. When the squash is tender, brush once more, then spoon a tablespoonful of finely chopped walnuts into each cavity and return to the oven for 5 to 10 minutes, until the walnuts are toasty. Remove from the heat. Serve hot or warm.

BAKED SQUASH AND MAPLE SYRUP



Baked Squash and Maple Syrup image

Maple syrup is a uniquely North American sweetener. Here it adds just the right subtle flavor to a colorful puree of butternut squash. An equal amount of acorn squash can be beautifully substituted for butternut squash for a little variety.

Provided by Barrett

Categories     Side Dish     Vegetables     Squash

Yield 6

Number Of Ingredients 6

3 ½ pounds butternut squash
¼ cup butter
½ cup diced onion
¼ teaspoon ground nutmeg
½ cup chicken stock
⅓ cup real maple syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
  • In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
  • Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 44.1 g, Cholesterol 20.8 mg, Fat 8.1 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 147.2 mg, Sugar 16.9 g

Tips:

  • Choose the right squash: Butternut squash, acorn squash, kabocha squash, and spaghetti squash are all good choices for baking.
  • Wash and dry the squash thoroughly: This will help to prevent the squash from becoming mushy.
  • Pierce the squash with a fork several times: This will help the squash to cook evenly.
  • Bake the squash until it is tender: The cooking time will vary depending on the size and type of squash.
  • Let the squash cool slightly before handling: This will help to prevent the squash from breaking apart.
  • Serve the squash with your favorite toppings: Some popular toppings include butter, maple syrup, brown sugar, cinnamon, and nutmeg.

Conclusion:

Baked squash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of vitamins, minerals, and fiber. It is also a low-calorie food that is perfect for people who are watching their weight. With so many different ways to prepare it, there is sure to be a baked squash recipe that everyone will enjoy.

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