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Lemon Maple Squash Recipe |Baked Butternut Squash

A pair of lemon maple squash with a Rada Regular Paring knife.

Bring the marvelous taste of lemon and maple into your holiday meal with this incredible Lemon Maple Squash recipe! You’ll almost forget about the ham and turkey once you try this Sweet Holiday Squash!

Lemon Maple Butternut Squash Recipe

Ingredients you will need:

  • 1 butternut squash, seeded and cut into 1/6 portions
  • 1 lemon, zest and juice
  • 1/3 cup maple syrup
  • 1/3 cup water
  • 1 teaspoon red pepper flakes
  • 1 teaspoon season salt
  • 4 tablespoons butter, sliced into pats for topping squash

Preheat oven to 400. Cut the zest, the colorful skin of citrus fruits, from 1 lemon.

Peeling zest from lemon

Dice the zest. Place into small bowl.

Dicing lemon zest

Cut the lemon in half. Remove seeds and squeeze lemon halves over bowl, allowing the juice to mix with the zest.

Draining lemon juice

Cut 1 butternut squash in half.

Cutting squash in half

Remove the seeds from both halves. The Rada Ice Cream Scoop works wonders when it comes to removing seeds.

Scooping out squash seeds

Cut squash vertically into sixths.

Cutting squash into thirds

Turn on skin side to test balance. If any squash seems unbalanced, cut off a small piece of the skin to flatten the surface. Place in baking pan.

Cutting edge on unstable squash

Add 1/3 cup water and 1 teaspoon red pepper flakes to lemon juice and zest.

Combining water, juice, zest, and red pepper

Add 1/3 cup maple syrup to bowl.

Adding maple syrup

Add 1 teaspoon season salt to bowl. Mix. Try the Rada Handi-stir, which makes all sorts of mixing a breeze.

Adding season salt

Pour the mixture over the squash pieces, filling the divots.

Filling squash divots with mixture

Distribute 4 tablespoons of butter sliced into pats across the top of the squash pieces.

Placing butter on squash

Place squash in oven. Bake for 10 minutes.

Placing squash in oven

Remove from squash from oven. Using a spoon, drizzle melted juices across squash.

Redistributing juices to squash

Return to oven for approximately 30 to 35 minutes.

Putting squash back into heat

Remove from oven. Enjoy!

Chef Ted with completed Lemon Maple Butternut Squash

Try Our Stoneware Baking Pans!

Rada Rectangular Baker Features

The fantastic Rada Rectangular Baker will get you hooked on stoneware pans for life! It’s made of a proprietary clay mixture that absorbs heat for an even baking temperature, and is capable of going from a freezer to a 400 degree oven without cracking, meaning you can prepare meals in advance. Unlike most brands of stoneware, it’s 100% lead-free, dishwasher safe, and made entirely in the USA!

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A Wire Whisk for a Brisk Mix!

Handi-Stir Features

The Rada Handi-stir is the absolute best whisk on the market! Its unique style reaches bottoms and corners of pans for maximum mixing contact, making it ideal for use with batters, gravies, sauces, and anything else that needs mixing! Manufactured from stainless steel, the Handi-stir is not only made in the USA, but comes with a Lifetime Guarantee!

Visit the online Rada Kitchen Store to complete your kitchen with the Rada Handi-stir!

Great Meals for the Holidays (or Anytime)!

It’s the holidays, which means it’s time to make meals special! Here are a few recipes that will bring the family together in joy!

Candy Turkey Treats Recipe

Candy Turkey Treats

You and your family will gobble up these outrageously good Candy Turkeys!

Cranberry Pomegranate Relish Recipe

Cranberry Pomegranate Relish

This delicious side features flavors bitter and sweet!

Mini Pumpkin Pies Recipe

Mini Pumpkin Pies

Everyone’s favorite pie in adorable miniature pieces!

What is Squash?

A delicious squash.

When we talk about squash, we’re not talking about the sport! Squash is a fruit from the Cucurbitaceae family, one that also includes pumpkins. Squash is a versatile food that can be used in a number of ways, including as a substitute for spaghetti noodles!

Visit Wikipedia for a detailed look at the history of squash!

Lemon Maple Butternut Squash Video Recipe

Lemon Maple Squash Video Transcript

Hi, I’m Chef Ted, and I’m here at the Rada Cutlery kitchen. Today we’re going to be making a Maple Lemon Butternut Squash.

A lot of recipes call for using the zest from lemons and limes and oranges. I’m going to show you can easy way to use the Rada Peeling Paring Knife to take the zest off a lemon. Just for safety I like to take a little bit off the bottom, square it up so it doesn’t roll around as much. You want to peel the color, but not the white part underneath. The pith is bitter, but the yellow skin of the lemon is really sweet and flavorful. They just try to get as much of the color and as little of the white part as possible.

Because you are using the outside you want to make sure that you wash the fruit really well before you zest it. I’m also using the juice out of this lemon so I cut them in half. Some of them have a lot of seeds, some of them don’t have any seeds, I always try to pick as many seeds as I can out, because that’s just more seeds you’re avoiding getting in. Then the way I do it is I squeeze it into my one hand and let the juice run out between the fingers.

Now I am going to cut open the squash, take a little off the top there. Now I’m going to take the Rada Ice Cream Scoop, a miracle seeding tool, and seed that squash out. Now I’m going to take each half, you can cut it into quarters but I think I’m going to cut it into thirds so each one will be a sixth of the squash. These seem pretty stable. A lot of times things start to roll, and in that case I’ll cut a little bit and then I don’t have to worry about it rolling and spilling any of the ingredients I put in. They’re a lot more stable than if you cut them into fourths.

Now I’m going to take the cut-up pieces of squash and place them into the Rada Rectangular Baker stoneware baking dish. Kind of alternating them. I’m going to put in a third cup of water. The juice and zest of that lemon. We’re going to use a little bit of red pepper flake. This calls for half a teaspoon. And one third cup real maple syrup.

Then I’m going to put in about a teaspoon of my favorite season salt. You can use salt and pepper, some people just use a pinch. I’m going to use the Rada Handi-stir to mix it all together. We’re going to fill up the divots. Get those nice and full. Then we’re going to use the rest to drizzle it over the top of them.

About 4 tablespoons of butter and I’m just going to place them along everywhere so they melt evenly and cover the squash. Now I’m going to take the squash and put it in the pre-heated 400 degree oven. I’m going to keep an eye on it. In about 10 minutes we’re going to come back and baste it in the butter and juices that flowed off of it.

Now I’m going to just baste all the runoff over the top of the squash again distributing the flavor and moisture.

These were in about 45 minutes. Now we’re just going to plate them up here. And there you have a Lemon Maple Butternut Squash.

End of Video Transcript

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