Best 11 Glazed Squashes And Sweet Potato Recipes

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Indulge in a delightful culinary journey with our collection of glazed squashes and sweet potato recipes, a symphony of flavors that will tantalize your taste buds. Embark on a voyage of culinary discovery as we unveil the secrets behind these delectable dishes, each offering a unique twist on a classic. From the nutty sweetness of Roasted Maple Cinnamon Squash to the tangy and savory Balsamic Roasted Sweet Potatoes, every recipe promises an explosion of flavors that will leave you craving more. Get ready to elevate your meals with these vibrant and nutritious creations, showcasing the versatility of these humble ingredients. Whether you're seeking a hearty side dish or a flavorful vegetarian main course, our recipes will guide you towards culinary excellence.

Here are our top 11 tried and tested recipes!

GLAZED SQUASHES AND SWEET POTATO



Glazed Squashes and Sweet Potato image

The sweetness of this dish is offset by the spiciness of the chili powder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

10 strips smoked bacon, coarsely chopped
2 tablespoons unsalted butter
1/2 cup packed dark-brown sugar
4 whole cloves
1/2 teaspoon chili powder
1 large sweet potato (about 1 pound), cut lengthwise into 3/4-inch wedges
1/2 Hubbard squash (about 2 pounds), seeded and cut into 1-inch wedges
2 large delicata squashes (about 1 1/2 pounds each), cut crosswise into 1-inch rings and seeded
1/2 cup homemade or low-sodium store-bought chicken stock
1/2 cup dry white wine, such as Sauvignon Blanc
Coarse salt, to taste

Steps:

  • Cook bacon in a large saute pan over medium heat until browned and crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 2 tablespoons bacon drippings in pan, and pour off excess.
  • Add butter to pan with drippings. Melt over medium heat. Add sugar, cloves, and chili powder. Cook, stirring, until fragrant, about 1 minute. Add sweet potato, squashes, stock, wine, salt, and bacon, and stir gently. Bring to a simmer. Cover, and cook until vegetables are tender, about 20 minutes.
  • Uncover, raise heat to medium-high, and cook until liquid is syrupy, about 5 minutes. Carefully invert pan onto a serving platter. Serve immediately.

MAPLE CANDIED SWEET POTATOES



Maple Candied Sweet Potatoes image

Here's a simple way prepare a favorite Thanksgiving side. Just bake the potatoes, peel and slice, then drench them in a butter-cider-maple syrup mixture that's been seasoned with cinnamon, cloves and orange zest. Bake until bubbly and the edges brown.

Provided by Melissa Clark

Categories     easy, side dish

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 7

5 large sweet potatoes (3 1/2 pounds)
1/3 cup maple syrup
1/3 cup apple cider
3 tablespoons butter
1 cinnamon stick
2 whole cloves
1 teaspoon finely grated orange zest

Steps:

  • To cook the sweet potatoes, wash them and prick all over with a fork. Wrap in foil and bake in a 375-degree oven until very tender. This can take anywhere from 50 minutes to 1 1/2 hours, depending upon the girth of the potato. Thinner ones cook more quickly. Cool. Peel just before using.
  • Heat oven to 400 degrees.
  • In a small pot, combine syrup, cider, butter, cinnamon, cloves and orange zest. Bring to a boil, then reduce heat and simmer until somewhat thickened, about 15 minutes. Pour syrup over sliced sweet potatoes and bake, uncovered, until bubbling and brown, 25 to 40 minutes.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 54 milligrams, Sugar 10 grams, TransFat 0 grams

GLAZED SWEET POTATOES



Glazed Sweet Potatoes image

Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 5 servings.

Number Of Ingredients 5

2 pounds sweet potatoes or 2 cans (15-3/4 ounces each) sweet potatoes, drained
1/4 cup butter, cubed
1/4 cup maple syrup
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon

Steps:

  • If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.

GLAZED SQUASH



Glazed Squash image

Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

Vegetable oil, for baking sheets
3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
Coarse salt and ground pepper
1/2 cup packed dark-brown sugar

Steps:

  • Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
  • Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
  • Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.

ROASTED SQUASH AND SWEET POTATOES WITH GOAT CHEESE



Roasted Squash and Sweet Potatoes with Goat Cheese image

This is one of my favorite recipes for roasted vegetables - sweet potatoes and butternut squash taste great together. Use about the same amount for each. You will see, adding the goat cheese and the honey turns this simple dish into a gourmet experience.

Provided by Marianne

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil, or as needed
1 butternut squash - peeled, seeded, and cut into small slices
2 large sweet potatoes, peeled and cubed
salt and freshly ground black pepper to taste
1 tablespoon honey, or to taste
1 (8 ounce) tub crumbled goat cheese
2 tablespoons chopped fresh parsley, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper.
  • Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet.
  • Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.

Nutrition Facts : Calories 593 calories, Carbohydrate 81.4 g, Cholesterol 44.8 mg, Fat 24.1 g, Fiber 12 g, Protein 18.4 g, SaturatedFat 12.7 g, Sodium 467.5 mg, Sugar 20.9 g

BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH



Brown Sugar Baked Sweet Potatoes and Acorn Squash image

Provided by Andrea Albin

Categories     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Squash     Sweet Potato/Yam     Fall     Healthy     Christmas Eve     Butter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 large sweet potatoes (1 3/4 pounds total), peeled and sliced crosswise 1/2 inch thick
1 large acorn squash (3 to 3 1/2 pounds), halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
3 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1 teaspoon grated nutmeg

Steps:

  • Preheat oven to 375°F with racks in upper and lower thirds.
  • Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
  • Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

GLAZED SWEET POTATOES



Glazed Sweet Potatoes image

For a crowd-pleasing side dish, try Patrick and Gina Neely's Glazed Sweet Potatoes for Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 5

4 tablespoons butter, plus 1 tablespoon for greasing
4 medium yams or sweet potatoes, peeled
1/2 cup brown sugar
3 tablespoons maple syrup
Freshly grated nutmeg, to taste

Steps:

  • Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
  • Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
  • Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.

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.

SWEET AND SPICY GLAZED SWEET POTATOES



Sweet and Spicy Glazed Sweet Potatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons honey
2 1/2 pounds sweet potatoes, cut into 1-inch chunks (about 6 cups)
1/4 cup Thai sweet chili sauce
1 teaspoon crushed red pepper flakes
2 dashes hot sauce
1/4 cup toasted pecans, chopped
3 scallions, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
  • Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
  • Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.

BAKED TOMATOES, SQUASH, AND POTATOES



Baked Tomatoes, Squash, and Potatoes image

This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Serves 8

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan

Steps:

  • Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
  • Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
  • Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g

GLAZED SQUASHES AND SWEET POTATOES



Glazed Squashes and Sweet Potatoes image

From Martha Stewart Living Thanksgiving 2007. Posting for safe keeping and hoping to try this Thanksgiving.

Provided by Pixies Kitchen

Categories     Yam/Sweet Potato

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

10 slices smoked bacon, coarsely chopped
2 tablespoons unsalted butter
1/2 cup packed brown sugar
4 whole cloves
1/2 teaspoon chili powder
1 large sweet potato, cut lengthwise into 3/4-inch wedges (about 1 pound)
1/2 hubbard squash, seeded and cut into 1-inch wedges (about 2 pounds)
2 large delicata squash, cut crosswise into 1-inch rings and seeded (about 1 1/2 pounds each)
1/2 cup chicken stock (homemade or low sodium)
1/2 cup dry white wine, such as Sauvignon Blanc
coarse salt

Steps:

  • Cook bacon in a large saute pan over medium heat until browned and crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 2 tablespoons bacon drippings in pan, and pour off excess.
  • Add butter to pan with drippings. Melt over medium heat. Add sugar, cloves, and chili powder. Cook, stirring, until fragrant, about 1 minute. Add sweet potato, squashes, stock, wine, salt, and bacon, stir gently. Bring to a simmer, Cover, and cook until vegetables are tender, about 20 minutes.
  • Uncover, raise heat to medium high, and cook until liquid is syrupy, about 5 minutes. Carefully invert pan onto a serving platter. Serve immediately.

Nutrition Facts : Calories 109, Fat 4.8, SaturatedFat 2.2, Cholesterol 12.7, Sodium 179.7, Carbohydrate 11.9, Fiber 0.4, Sugar 9.5, Protein 2.9

Tips:

  • Choose the right squash: For this recipe, butternut squash, kabocha squash, and sweet potatoes are all great options. They are all relatively easy to find and have a sweet, nutty flavor that pairs well with the glaze.
  • Cut the squash into even-sized pieces: This will help them cook evenly. If the pieces are too large, they will take longer to cook and may not cook through evenly.
  • Use a good quality olive oil: The olive oil will help to coat the squash and vegetables and prevent them from sticking to the pan. It will also add a nice flavor to the dish.
  • Don't overcrowd the pan: When you are cooking the squash and vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and may cause them to steam instead of roast.
  • Roast the squash and vegetables until they are tender: The squash and vegetables should be tender when pierced with a fork. If they are not tender, continue to roast them for a few more minutes.
  • Make the glaze while the squash and vegetables are roasting: The glaze can be made while the squash and vegetables are roasting. This will save you time and ensure that the glaze is ready when the squash and vegetables are done.
  • Brush the squash and vegetables with the glaze: Once the squash and vegetables are roasted, brush them with the glaze. This will give them a nice shine and help them to caramelize.
  • Serve the squash and vegetables immediately: The squash and vegetables are best served immediately after they are roasted. They can be served as a side dish or as a main course.

Conclusion:

This recipe for glazed squashes and sweet potato is a delicious and easy way to enjoy these healthy vegetables. The squash and vegetables are roasted until tender and then brushed with a sweet and tangy glaze. The result is a dish that is both flavorful and visually appealing. This recipe is perfect for a weeknight meal or for a special occasion.

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