Best 5 Maple Chipotle Roasted Squash Recipes

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
• Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

CHIPOTLE MAPLE ROASTED SQUASH

Steps:

• Combine the chipotle pepper, sauce, margarine and syrup in a small food processor and process until smooth.
• In a plastic baggie, combine all ingredients and toss to coat. (Let sit in the fridge for a few hours if possible.).
• Set oven to 375 degrees.
• Lightly spray a baking sheet with cooking spray and spread the squash out evenly on one layer on the baking sheet. Sprinkle with optional salt.
• Bake for 10 minutes, and then stir/toss.
• Bake another 10-15 minutes until squash is tender, stirring occasionally.

MAPLE AND CHILE ROASTED SQUASH WITH QUINOA TABOULI

Steps:

• Preheat oven to 220°C (425°F).
• Scoop the seeds from the squash and discard. Place squash, cut side up, onto a baking tray. Using the tip of a sharp knife, make some shallow slashes into the squash flesh. Combine the oil, maple, chile, salt and pepper and brush over the squash. Cover with aluminium foil and roast for 20 minutes. Remove the foil and roast for a further 40 minutes or until the squash is golden and soft.
• To make the quinoa tabouli, in a large bowl combine the quinoa, mint, and arugula.
• To make the lemon tahini dressing, in a small bowl, place the tahini, lemon juice, water, garlic and salt. Mix to combine.
• To serve, place the squash onto a serving platter and top with the tabouli. Drizzle with the lemon tahini dressing and sprinkle over almonds.

MAPLE ROASTED KABOCHA SQUASH WITH PEPITAS AND COTIJA

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Wash the whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
• Slice the squash into 1/2-inch-thick wedges and place in a large bowl. Pour the butter and oil over the squash, then season generously with salt and pepper. Toss to combine. Spread the squash out on the prepared baking sheet. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
• Transfer to a platter, drizzle with the syrup and sprinkle with the pepitas and Cotija. Season with salt and pepper and serve.

MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO

Steps:

• Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It's not necessary but will prove helpful when cleaning up.)
• In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
• Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.