Yield Makes 8 servings Number Of Ingredients 10 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.
Time 1h50m Yield 12 servings (3/4 cup each). Number Of Ingredients 14 Steps:
Preheat oven to 400°. Cut pumpkin and squashes in half lengthwise; discard seeds or save for toasting. Place pumpkin and squashes in two greased 15x10x1-in. baking pans, cut side down. Bake, uncovered, 40-50 minutes or until tender., Cool slightly; scoop out pulp and place in a large bowl. Mash pulp with sugar, maple syrup, butter, salt and cinnamon. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Stir in walnuts. Sprinkle over squash mixture. Bake, uncovered, 35-40 minutes or until bubbly and topping is golden brown.
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.
Time 30m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Pre-heat oven to 375. Warm frozen squash according to package instructions, or heat and mash fresh squash so it’s a smooth consistency. Combine warm squash and remaining ingredients except for brown sugar in a bowl. Mix well. Pour into an ovenproof casserole dish. Sprinkle the brown sugar over the top. Bake for 20 minutes, until the surface is bubbly. Let sit for about 5-7 minutes before serving.
Time 1h5m Yield 2 vegetable servings, 2 serving(s) Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees. Wash the squash. Cut the squash in half from top to bottom. Remove the seeds (these are great cleaned up and roasted). Sprinke with salt and pepper (you really need very little of both). Place cut side down on a baking dish. Bake for 50 minutes or until the squash is easily pierced with a fork. Turn the squash cut side up and poke the cut side several times with a fork. Spread 1 tbs of butter and drizzle 1/2 tbs of maple syrup onto each half. Return to the oven and cook for 5 minutes. Serve warm and enjoy!
Time 30m Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F. Line a baking sheet with foil, parchment paper or spray with nonstick cooking spray. Spread squash in an even layer on prepared pan and drizzle on olive oil and maple syrup. Sprinkle cinnamon, salt and pepper on top. Toss squash with hands until completely coated in oil, syrup and seasonings. Bake for 20-25 minutes or until squash is golden brown on the outside.
More about “maple winter squash casserole recipes”
Time 1h10m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish. Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top. Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top. Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.
