Best 7 Roasted Squash With Maple Syrup And Sage Cream Recipes
Prepare to tantalize your taste buds with a culinary journey featuring roasted squash, a versatile vegetable celebrated for its naturally sweet and nutty flavor. This article presents a collection of delectable recipes that showcase the best of roasted squash, transforming it into a主角dish or a delightful side. From the classic Roasted Squash with Maple Syrup and Sage Cream to the innovative Squash and Goat Cheese Tart and the hearty Squash and Black Bean Enchiladas, these recipes offer a diverse range of flavors and textures that cater to various dietary preferences.
Embark on a culinary adventure with our signature Roasted Squash with Maple Syrup and Sage Cream, where tender squash cubes caramelize in the oven, infused with the warmth of maple syrup and the aromatic essence of sage. Indulge in the creamy indulgence of the Squash and Goat Cheese Tart, a delightful combination of roasted squash, tangy goat cheese, and a flaky crust that melts in your mouth. For a fiesta of flavors, explore the vibrant Squash and Black Bean Enchiladas, where roasted squash and black beans unite in a savory filling, wrapped in soft tortillas and smothered in a zesty enchilada sauce.
Discover the versatility of roasted squash as it effortlessly complements a variety of dishes. Elevate your salads with the vibrant Roasted Squash and Quinoa Salad, where roasted squash, fluffy quinoa, and a tangy dressing create a symphony of textures and flavors. Experience the comforting warmth of the Roasted Squash Soup, a velvety blend of roasted squash, aromatic spices, and creamy broth that nourishes the soul on chilly evenings. And for a sweet treat, indulge in the delightful Roasted Squash and Chocolate Chip Cookies, where roasted squash adds a moist texture and subtle sweetness to classic chocolate chip cookies, creating a unique and delectable dessert.
These recipes are not just culinary creations; they are culinary adventures that ignite the senses and create lasting memories. With each bite, you'll discover a new facet of roasted squash's versatility, versatility, and ability to transform humble ingredients into extraordinary dishes.
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.
MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO
Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using a squash variety with a particularly thick rind, you don't need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 9
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.
MAPLE-ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350˚.
- 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.
CINNAMON ROASTED BUTTERNUT SQUASH
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Nutrition Facts : ServingSize 1 (of 4), Calories 153 kcal, Carbohydrate 28 g, Fat 5 g, SaturatedFat 1 g, Fiber 4 g, Sugar 9 g, Protein 2 g
ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM
Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it.
Provided by Manami
Categories Cheese
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F
- In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
- Season with salt and pepper.
- Spread the squash out on a large rimmed nonstick baking sheet.
- Add the acorn and delicata squash to the large bowl.
- Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
- Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
- Arrange the squash on a large platter and drizzle with the maple syrup.
- Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
- Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
- Strain the cream into a heatproof cup.
- Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
- Serve & enjoy!
Nutrition Facts : Calories 295.9, Fat 16.9, SaturatedFat 7.8, Cholesterol 38.7, Sodium 23.1, Carbohydrate 38.1, Fiber 4.9, Sugar 12.7, Protein 3.3
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-ROASTED SQUASH
This easy side makes weeknight cooking a snap.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. Place squash, cut sides up, on a baking pan. Season with salt and pepper. Place 1/2 tablespoon butter and 1 tablespoon maple syrup into cavity of each squash, and sprinkle herbs over the tops.
- Roast squash until very tender and well browned, basting frequently with syrup in the cavities, about 1 hour. Serve warm.
Tips:
- Selecting the Best Squash: Choose firm, heavy squash with smooth, unblemished skin. Acorn, butternut, or delicata squash are excellent options.
- Preparing the Squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. For a more flavorful dish, add a sprinkle of garlic powder, paprika, or chili powder.
- Roasting the Squash: Preheat oven to 425°F (220°C). Place the squash halves cut-side up on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until tender when pierced with a fork.
- Making the Maple Syrup and Sage Cream: In a small saucepan, combine maple syrup, heavy cream, and chopped sage leaves. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5-7 minutes or until thickened.
- Assembling the Dish: Place the roasted squash halves on individual plates. Drizzle with the maple syrup and sage cream. Garnish with additional chopped sage or a sprinkle of freshly ground black pepper.
Conclusion:
Roasted squash with maple syrup and sage cream is an easy and delicious dish that showcases the natural flavors of fall produce. The roasted squash is caramelized and tender, while the maple syrup and sage cream adds a touch of sweetness and savory complexity. This dish is perfect for a cozy autumn meal and can be served as a main course or side dish.
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