Best 20 Maple Butternut Squash Recipes

MAPLE GLAZED BUTTERNUT SQUASH

Steps:

• Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
• Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.

BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
• Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
• Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.

GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
• Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
• Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
• Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.

MAPLE BUTTERNUT SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture. , Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.

BUTTERNUT SQUASH WITH MAPLE SYRUP

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.

BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

Steps:

• Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
• Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)

BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

Steps:

• Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
• Drain well.
• Combine squash, apples and currants in a 13x9 inch casserole dish.
• Season with nutmeg, salt, and pepper.
• In a saucepan, combine maple syrup, butter, and lemon juice.
• Whisk over low heat until butter melts.
• Pour syrup over squash mixture and toss to coat.
• Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
• Cool 5 minutes and serve.

BUTTERNUT SQUASH SOUP WITH GINGER AND MAPLE SYRUP

Steps:

• Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
• Puree steamed squash in a blender or food processor until smooth and free of lumps.
• Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
• Pour into serving bowls and have with your favorite snack crackers or a sandwich.

BUTTERNUT SQUASH SOUP WITH MAPLE

Steps:

• Melt butter in a thick bottom pot over medium heat.
• Saute onions, apples and squash 15 minutes, stirring.
• Add apple juice and cook until liquid reduces by 1/2.
• Add chicken stock and 1/4 cup maple syrup.
• Reducing heat to low, simmer until squash is tender, stirring occasionally (about 30 minutes).
• Cool for about 10 minutes.
• Working in batches, place mixture in blender or food processor and blend until smooth.
• Return each batch to pot.
• Simmer on low heat.
• Heat cream slowly in a separate pot and slowly whisk into the soup.
• Add lime juice, remaining maple syrup and season to taste with salt and pepper.
• Serve with a dollop of butter on top.

BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP

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-GINGER BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F.
• Halve squash and discard seeds. Arrange squash, cut sides up, in a shallow baking pan and roast in middle of oven until soft, 45 minutes to 1 hour.
• Cool squash slightly and scoop flesh into a bowl. Mash squash slightly with a fork with syrup, ginger, and salt and pepper to taste. Before serving, reheat squash if necessary in a baking dish, covered, in a 350°F oven.

MAPLE CANNELLINI BEAN SALAD WITH BABY BROCCOLI AND BUTTERNUT SQUASH

Steps:

• Heat cannellini beans on low heat in a saucepan.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
• Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
• Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
• Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.

BUTTERNUT SQUASH WITH MAPLE BUTTER

Steps:

• Preheat oven to 425 degrees. Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
• Halve squash again lengthwise; spoon butter mixture from pan over tops (skins are edible).

MAPLE-BRAISED BUTTERNUT SQUASH WITH FRESH THYME

Steps:

• Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.

MAPLE-GLAZED BUTTERNUT SQUASH

Steps:

• Peel, seed and quarter the squash.
• Cut, crosswise, into 1/2-inch slices to make about 5 1/2 cups.
• Bring the squash, water, maple syrup, rum and mace to a boil in a large saucepan over medium-high heat.
• Reduce the heat and simmer, covered, for 15 minutes, or until the squash is tender.
• While the squash is simmering, warm a serving dish in a 200 F oven or by filling it with very hot water.
• Reserving the cooking liquid, transfer the squash with a slotted spoon to the warmed serving dish.
• Increase the heat and boil the cooking liquid about 3 minutes, or until it is thickened.
• Pour the thickened liquid over the squash.

SLOW-COOKER MAPLE BUTTERNUT SQUASH SOUP

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
• Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
• Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
• If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.

MASHED MAPLE BUTTERNUT SQUASH

Steps:

• Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces.
• Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender.
• Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds.

MAPLE MASHED BUTTERNUT SQUASH WITH PECANS

Steps:

• Puree the squash with the butter and maple syrup until smooth.
• Fold in the chopped pecans.
• Place in a greased casserole.
• Sprinkle the whole pecans on the top of the dish.
• This dish can be refrigerated for up to two days at this point.
• Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.

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.

GRILLED MAPLE- AND PECAN-TOPPED BUTTERNUT SQUASH

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Cut each squash lengthwise in half; remove seeds. Place squash half, cut side up, on each piece of foil. Sprinkle with salt.
• In small bowl, mix butter, orange peel and 2 tablespoons of the maple syrup. Brush over squash halves. Fold foil over squash so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium-low heat 50 to 60 minutes, rotating packets 1/2 turn after 25 minutes, until squash is tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle pecans over squash; drizzle with remaining 2 tablespoons maple syrup.