Vegetables

    Stuffed Buttercup Squash - U of MN, Ag Extension Service-

    4 buttercup or acorn squash
    1 large apple, chopped
    1/3 cup walnuts, chopped
    1/4 cup sugar
    1/4 cup raisins
    2 tbsp butter
    1/4 cup maple syrup

    Preheat oven to 400° F. Wash squash. Cut tops off and scrape out seeds and strings. Bake face down on baking sheet until squash is tender when pricked with fork. Combine remaining ingredients in saucepan and heat gently until well blended and soft. When squash is done remove from oven and fill cavities with filling. Pour a little maple syrup over each top, just to moisten and return to oven to heat through.

    Whipped Maple  Squash - Kathryn Palmer, A Taste of Maple -

    1 butternut squash, about 1 1/2lbs
    3 tablespoons butter, softened
    1 tablespoon maple syrup
    3/4 teaspoon salt
    1/4 teaspoon nutmeg

    Peel and dice squash.  Cook in a small amount of salted water until tender.  Drain.  Whip until smooth.  Add remaining ingredients, stirring well.  Sprinkle with additional nutmeg before serving.  Serves 6.

    Maple Roasted Root Vegetable - Ken Haedrich, Maple Syrup Cookbook-

    3 medium carrots, peeled and cut into 1 1/4 in pieces
    3 medium parsnips, peeled and cut into 1 1/4 in pieces
    1 small yellow turnip (1/2 lb)
    4 tablespoons butter
    1/2 cup pure maple syrup
    1/4 cup bourbon or rum
    1 1/2 teaspoons salt
    freshly ground black pepper

    Arrange vegetables in a single layer in a shallow roasting pan.  Heat butter and maple syrup in a small saucepan.  Remove from heat and stir in bourbon or rum.  Pour the maple mixture over the vegetables and toss to thoroughly coat.  Sprinkle with salt and pepper.  Cover pan with aluminum foil and bake for 25 minutes at 350°F. Remove the pan from the oven, stir the vegetables, and bake uncovered, until tender, 20 to 25 minutes longer.

    Delicious Sweet Potatoes - Internet-

    3 to 4 medium sweet potatoes, about 2 pounds
    1/4 teaspoon salt
    2 tablespoons butter
    2 tablespoons maple syrup
    cinnamon, to taste
    3 to 4 tablespoons half and half or milk

    Cook sweet potatoes in boiling water until tender. Let cool slightly; peel. Mash with salt, butter and maple syrup. Add cinnamon to taste then continue to mash with the milk or half and half to desired consistency.

    Serves 4 to 6.

    Maple Veggies -

    Peel & slice or cube
    3 Parsnips
    3 Turnips
    1 Rutabaga
    1 red pepper sliced (or green pepper)
    1 red onion sliced
    5 carrots sliced
    1 sweet potato
    1 sweet onion sliced

    In a plastic bag, place 2 Tbs oil, 1 Tbs minced ginger root, 1 tsp, salt & 1/2 tsp pepper add veggie to bag and shake bag to coat vegetables. Spread on a baking sheet single layer. Bake 425 degrees for 15 minutes, stir and bake another 10 minutes. Drizzle 1 cup maple syrup over veggies and bake another 25 minutes stirring 1/2 way thru baking time.

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