Best Maple Roasted Squash Recipes

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350°F.
• Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ 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.
• Cooks' Note
• Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.

MAPLE-ROASTED CHICKEN & ACORN SQUASH

Steps:

• Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS

Steps:

• Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

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.

MAPLE-ROASTED DELICATA SQUASH WITH RED ONION

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 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.

MAPLE-ROASTED SQUASH WITH PECANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.
• Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.

MAPLE-ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
• Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
• Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
• Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.

ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
• Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.

MAPLE-ROASTED TOFU WITH BUTTERNUT SQUASH AND BACON

Steps:

• Heat oven to 400 degrees. Slice tofu into 1-inch-thick slabs. Pat them dry with paper towels and arrange in single layer on a plate. Cover tofu slabs with more paper towels and set aside.
• In a small saucepan, combine maple syrup, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in 1/4 cup olive oil.
• Place squash, brussels sprouts and onion in a bowl. Toss with salt, pepper, coriander, sage and half of the maple syrup mixture. Spread vegetables in an even layer on a rimmed baking sheet and sprinkle bacon on top.
• Add soy sauce and 2 teaspoons lime juice to remaining maple mixture.
• Remove paper towels from over tofu, and sprinkle salt on tofu slabs. Tuck tofu onto the baking sheet with squash and brush half of the soy-maple mixture over the slabs. Roast for 40 minutes, tossing the vegetables occasionally. Halfway through roasting, flip the tofu slabs, and brush with remaining soy-maple mixture. Turn oven off and heat broiler.
• Broil tofu and vegetables for 1 to 2 minutes to crisp up the bacon and the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.

SAGE AND MAPLE ROASTED PORK AND SQUASH

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
• In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
• Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.

MAPLE ROASTED WINTER SQUASH PIE

Steps:

• Preheat oven to 425 degrees.
• Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust.
• Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.

ROASTED BRUSSELS SPROUTS SALAD WITH MAPLE BUTTERNUT SQUASH, PUMPKIN SEEDS, AND CRANBERRIES

Steps:

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PAN ROASTED MAPLE DIJON CHICKEN WITH BUTTERNUT SQUASH & BRUSSELS SPROUTS RECIPE - (4.3/5)

Steps:

• In a sauté pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat. Season the chicken pieces with salt and pepper. Add chicken to pan, skin side down and sauté for about 5 minutes per side or until chicken is browned. Remove chicken from pan and reserve. Pour drippings off. In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 4 minutes. Remove from pan and hold separately from chicken. Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan. Add chicken back to the pan, cover, and reduce heat to medium low. Cook for 25 minutes or until chicken registers 190°F with an instant read thermometer. Add vegetables back to pan, cover again, and cook for another 8 minutes until the vegetables are tender. Remove chicken and vegetables to a serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 3 minutes. Spoon sauce over chicken and serve.

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.

ROASTED BUTTERNUT SQUASH, SPINACH AND LEEK SALAD WITH MAPLE SYPUP DRESSING

Steps:

• Directions Preheat the oven to 400°F Toss the squash cubes on a baking sheet with olive oil and salt. Roast 25 minutes, until tender, tossing every 10 minutes or so. Remove the squash from the oven and allow to cool fully. Spread the pecans out on another baking sheet and toast in the oven for 5 minutes. Remove the green tops and bottom root from the leek. Cut the remaining portion of the leek in half lengthwise and rinse under cold water to wash away any grit inside the leek. Cut each half in half crosswise, then thinly cut vertically to create leek matchsticks. Make the dressing by shaking together all the dressing ingredients in a scalable container or whisk together in a bowl. Toss the spinach with the dressing, divide the spinach between serving plates, and top with the squash pieces. Scatter the leek matchsticks around the salad, then finish with the toasted pecans.

MAPLE-ROASTED SQUASH

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.

ROASTED WINTER SQUASH WITH SOY-MAPLE GLAZE

Steps:

• Adjust the oven rack to the lower middle position and heat the oven to 400*F.
• Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash.
• Place the squash, cut side down, on the foil.
• Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes.
• Soy-Maple Glaze:.
• Stir together maple syrup, soy sauce, and ginger.
• Fifteen minutes before the squash is finished cooking, flip it cut side up and brush with the soy maple glaze. Drizzle some extra glaze into the cavity.
• Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer.
• Brown Butter and Sage Variation:.
• When the squash is almost done, melt the butter in a small skillet over medium heat. Add the chopped sage and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.

SPICY MAPLE-ROASTED DELICATA SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine squash, Fresno chile, maple syrup, olive oil, salt, and pepper together in a bowl. Transfer to a baking sheet.
• Bake in the preheated oven until tender, about 25 minutes, tossing halfway through.

CHICORY SALAD WITH MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees. Toss squash with 1 tablespoon oil and the syrup, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 20 minutes; set aside.
• Whisk vinegar, lemon juice, and 1/4 teaspoon salt in a bowl. Pour in remaining 6 tablespoons oil in a slow, steady stream, whisking. Season with pepper.
• Just before serving, toss greens and squash with dressing, and arrange on a platter. Sprinkle with hazelnuts.