Best 4 Maple Squash Purée Recipes
Indulge in the delightful flavors of fall with our curated collection of maple squash puree recipes. From classic side dishes to innovative main courses, these recipes showcase the versatility of this autumnal staple. Experience the perfect balance of sweet and savory in our roasted maple squash soup, where butternut squash, maple syrup, and aromatic spices come together to create a comforting and flavorful bowl. For a lighter option, try our refreshing maple squash salad, featuring roasted squash, crisp greens, tart cranberries, and a tangy maple vinaigrette. Explore the hearty flavors of our maple squash and sausage stuffing, a Thanksgiving classic with a twist. Roasted squash, savory sausage, and a blend of herbs create a flavorful filling that will elevate your holiday feast. Don't miss our unique maple squash and black bean enchiladas, where roasted squash and black beans are combined with a smoky chipotle sauce and wrapped in warm tortillas. And for a sweet treat, indulge in our maple squash pie, a delightful dessert that combines the natural sweetness of squash with the warmth of maple syrup and spices. With these diverse recipes, you'll discover endless ways to savor the deliciousness of maple squash.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP
Categories Sauté Thanksgiving Vegetarian Orange Carrot Butternut Squash Fall Maple Syrup Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
MAPLE SQUASH PUREE
Provided by Ellie Krieger
Categories side-dish
Time 15m
Yield 4 servings, serving size about 2/3 cup
Number Of Ingredients 5
Steps:
- Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.
- Whisk in the butter and maple syrup and season with salt, to taste.
MAPLE AND SOY BLACK COD WITH BUTTERNUT SQUASH PURéE RECIPE - (4/5)
Provided by raffterman
Number Of Ingredients 18
Steps:
- Place maple syrup, soy sauce, cinnamon stick, and clove into a pot and bring to a boil. Remove from heat and let cool. Put the fish in a plastic bag. Pour cooled marinade over fish to cover and gently massage it into the fish. Place in the refrigerator for a minimum of 3 hours, up to overnight. Preheat the oven to 375 ° F/190 °C Clean the butternut squash. Combine cinnamon, salt and brown sugar in a bowl and sprinkle over top of the inside of the squash. Place the squash halves face down on a parchment lined baking sheet. Cook in the oven for 45 minutes. Remove the squash and allow to cool. Remove cod from marinade and pat with paper towel to remove excess moisture. Season the fish with salt. Add oil and butter to an oven proof fry pan. Once hot place the fish in skin side up. Cook for 2-4 minutes until you develop a crust on the fish. Remove the fish from the pan temporarily. Drain pan of butter and oil, and place the fish back into the pan, skin side down this time. Place in fish into the oven for approximately 10 min. Allow squash to cool until you can remove the skin comfortably with your fingers. Scoop the flesh into a blender. Add maple syrup and orange zest. Pour in melted butter and blend. Add water as needed to achieve silky consistency. Season to taste. Remove the fish from the oven. It should be firm, but soft and breaking apart slightly. Peel skin off cooked cod and plate on top of butternut squash purée.
MAPLE SQUASH PURéE
Categories Side Steam Thanksgiving Squash Maple Syrup Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 3
Steps:
- In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is very tender. Reserve the steaming liquid and in a food processor purée the squash with the butter, the maple syrup, and enough of the reserved steaming liquid to reach the desired consistency. Season the squash purée with salt and pepper. The squash purée may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.
Tips:
- Choose butternut squash that is firm and heavy for its size, with a smooth, unblemished skin.
- Butternut squash can be peeled and cubed before roasting, but it is not necessary. If you choose to peel the squash, use a sharp knife and be careful not to cut yourself.
- To roast the squash, preheat the oven to 425 degrees Fahrenheit and toss the squash cubes with olive oil, salt, and pepper.
- Roast the squash for 20-25 minutes, or until it is tender and slightly caramelized.
- Once the squash is roasted, let it cool slightly before pureeing it in a food processor or blender until smooth.
- Maple syrup can be added to the squash puree to taste. Start with a small amount and add more until the desired sweetness is achieved.
- Butternut squash puree can be used in a variety of dishes, such as soups, stews, casseroles, and pies.
- Butternut squash puree can also be frozen for later use. To freeze the puree, place it in an airtight container and freeze for up to 3 months.
Conclusion:
Butternut squash puree is a delicious and versatile ingredient that can be used in a variety of dishes. It is a good source of vitamins A and C, and it is also a good source of fiber. Butternut squash puree can be made ahead of time and frozen, making it a convenient option for busy weeknights.
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