Maple Roasted Butternut Squash Soup

1 butternut squash (about 3 lbs)
4 tbsp. butter, softened
1/4 cup Ben’s Pure Maple Syrup
1 tbsp. vegetable oil
1 large carrot (peeled and diced)
1/2 large white onion (diced)
1 stalk celery (diced)
4 cups chicken stock
2 cups heavy cream
1/4 cup Ben’s Pure Maple Syrup (second amount)
salt and pepper to taste

1. Preheat oven to 325 degrees.
2. Peel squash and cut in half. Scoop out seeds and spread butter over squash. Place cut side up in a rimmed baking sheet and drizzle with 1/4 cup Ben’s Pure Maple Syrup. Roast until tender (about 50 minutes).
3. Using a large saucepan saute carrot, onion, and celery in vegetable oil until vegetables begin to take on color.
4. Cube baked squash and add to vegetables along with any caramelized butter and syrup found in pan.
5. Add chicken stock and bring to boil.
6. Reduce heat and summer until vegetables are tender (about 30 minutes).
7. Using blender, puree soup in batches.
8. Combine cream and second amount of maple syrup.
9. Return soup to a boil and season to taste with salt and pepper.
10. Serve in warm bowls (drizzle with Ben’s Pure Maple Syrup for garnish).


Spiced Maple Pumpkin Seeds

1/4 cup butter
2 cups raw whole pumpkin seeds, washed and dried
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons Ben’s Pure Maple Syrup

Directions: Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper. In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat.

Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet. Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.


Maple Baked Beans

2 lbs. (4 c.) dried white beans (great northern, navy or pea beans)
1 c. Ben’s Pure Maple Syrup
1 c. brown sugar, packed
1/2 tsp. salt
1/2 tsp. pepper
2 medium apples, peeled and chopped
1 large onion, diced
1/2 lb. salt pork, scored

In a large saucepan, cover the beans with 4 quarts cold water and soak over night. Drain; cover with 4 quarts fresh cold water. Simmer for 30 minutes or until the bean skins roll back when you blow on them. Drain, reserving the cooking liquid. Measure 4 cups liquid, then add the maple syrup, brown sugar, salt and pepper.

Put the beans in a large 4 quart bean pot. Stir in the apple and onion. Pour the reserved cooking liquid over the bean mixture to cover. (Reserve any remaining liquid). Sink the salt pork into the center.

Bake in a 275 degree oven for 7 hours or until tender. Carefully stir every hour to release the starches and thicken the liquid. Add the reserved bean liquid to keep the beans covered. Serves 10 – 12.

This recipe may be cut in half.

Maple Kielbasa Bites

12 oz Kielbasa
1/4 cup Ben’s Pure Maple Syrup

1. Cut Kielbasa into bite size pieces.
2. Cook Kielbasa in stick free skillet over medium heat until golden brown on either side.
3. Pour Ben’s Pure Maple Syrup over Kielbasa and let simmer for about 4 minutes or until maple syrup has thickened a bit.
4. Place Kielbasa on plate and serve.

Makes a great appetizer! You can stick toothpicks in each Kielbasa Bite to serve.

Maple Candied Sweet Potatoes

6 medium-sized sweet potatoes
1/2 c. Ben’s Pure Maple Syrup
1 tbsp. butter
1 tsp. salt
1 c. apple cider or apple juice
1/2 c. water

Boil potatoes in jackets until nearly done. Peel, slice and put into baking pan. Let maple syrup, butter, salt, cider and water come to a boil. Pour over potatoes and bake in a slow oven (300F) for 1 hour or until potatoes are glazed and syrup is of desired consistency. Serves 6.

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