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    You are in: Home / Recipes / Maple Squash Recipe
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    Maple Squash

    Maple Squash. Photo by Cathy17

    1/7 Photos of Maple Squash

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    TOOLBELT DIVA's Note:

    Roast wholesome squash in larger chunks with maple syrup for Easter dinner or with chicken at any time. Goes beautifully with CORNISH HENS, ORIENTAL/CURRIED and Bok Choy. For additional servings, increase recipe for squash, maple syrup and seasonings logically.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400F (200C).
    2. 2
      Line a baking sheet with foil, then lightly brush or spray with oil.
    3. 3
      You may have to cut the pieces into chunks no bigger than 1 inch (2. 5cm) wide.
    4. 4
      In a medium-size bowl, stir oil with maple syrup, thyme and salt.
    5. 5
      Add squash and toss until evenly coated.
    6. 6
      Spread out on baking sheet.
    7. 7
      Scrape maple mixture from bottom of bowl evenly over squash.
    8. 8
      Roast squash, 25 to 30 minutes, uncovered, in centre of preheated oven, until tender and bottom edges are golden.
    9. 9
      To ensure a rich, dark-golden glaze on top of squash, do not turn squash pieces over or stir during roasting.
    10. 10
      Remove from oven and serve immediately.

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    Ratings & Reviews:

    • on September 19, 2004

      55

      Delicious!!!!! Used butternut squash, substituted the olive oil with melted butter, this is a great vegetable dish! Definitely a keeper!!! — posted Mar 25, 2004,1 member found this helpful Sept 19/04 UPDATE! Today I made this again.I used sweet potatoes instead of squash. WOW!!!!! IT WAS SO GOOD, the taste of maple syrup and butter together is yummy!! I microwaved the pieces of sweet potatoes 5 minutes, then put them in the baking dish with the syrup,butter,salt and thyme,then I basted the potatoes with the sauce a few times - the result was perfectly cooked, beautifully glazed sweet potatoes!! Thanks Toolie for a great recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2004

      55

      Gives a really nice flavor boost. I used fresh Butternut Squash, peeled it and cut it into 1" cubes. I almost burned the bottoms so be careful. Next time I will leave the peel on to protect the bottom and turn the sqash 15 minutes before it finishes baking and ensure I don't get careless. Thanks Elaine tasty recipe that I will make again. — posted May 20, 2003,2 members found this helpful Added comments - I made this again and did not leave the peel on as I suggested in my first review - I put it on a" Bakers Friend: sheet in the oven and watched that I did not over cook it - excellent came out perfect Thanks again Elaine

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2005

      55

      So good and sweet! I used a fresh acorn squash from my very productive garden (I'm drowning in squash!), cut in 1 1/2 inch pieces, and baked at 350 since I had meat in the oven too. Total cooking time was about 50 minutes, and the glaze was absolutely perfect! I dislike mashed squash, so I really enjoyed the texture of this dish. Thanks so much!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)

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    Nutritional Facts for Maple Squash

    Serving Size: 1 (164 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 122.3
     
    Calories from Fat 64
    52%
    Total Fat 7.1 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 587.2 mg
    24%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 2.5 g
    10%
    Sugars 11.0 g
    44%
    Protein 2.7 g
    5%

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