MAPLE GLAZED DELICATA SQUASH
From Family Circle and posting for safekeeping. Tender Delicata squash doesn't need to be peeled. Plus the stripes add a colorful accent. If you wish to reduce the sage go ahead.
Provided by WiGal
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Cut off squash ends, halve lengthwise, seeded and sliced into 1 inch half moons.
- In a small saucepan, combine maple syrup and sage, bring to simmer, reduce heat to low, cover and cook 15 minutes, set aside, covered.
- In a bowl, toss squash slices with olive oil and salt.
- Transfer to a a foil lined baking sheet in a single layer, bake at 400 for 20 minutes.
- Pour maple syrup mixture evenly on top of squash, bake 20 minutes more until squash is browned and tender.
Nutrition Facts : Calories 152.5, Fat 2.5, SaturatedFat 0.4, Sodium 204.6, Carbohydrate 33.9, Fiber 2.8, Sugar 20, Protein 1.8
MAPLE-ROASTED DELICATA SQUASH WITH RED ONION
Provided by Leah Koenig
Categories Onion Side Thanksgiving Squash Maple Syrup Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
- Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.
MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS
I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
- While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
- Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
- Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.
MAPLE-GLAZED SQUASH
Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. -Betty Kay Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut squash lengthwise in half; remove and discard seeds. Cut halves crosswise into 1-in. slices; discard ends. Place squash in a greased 13x9-in. baking dish; sprinkle with salt and pepper. , In a small bowl, mix remaining ingredients; pour over squash. Bake, covered, 50-60 minutes or until squash is tender.
Nutrition Facts : Calories 242 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
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