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Coombs Family Farms Organic Maple Syrup -- 8 fl oz

Coombs Family Farms Organic Maple Syrup
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Coombs Family Farms Organic Maple Syrup -- 8 fl oz

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Coombs Family Farms Organic Maple Syrup Description

  • Formerly Grade B
  • Grade A Dark Color
  • Robust Taste
  • Non-GMO Project Verified
  • Kosher

For seven generations, Coombs Family Farms has produced great tasting, organic, sustainably-harvested maple syrup.


Refrigerate after opening.
Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (60 mL)
Servings per Container: 4
Amount Per Serving% Daily Value
  Fat Calories0
Total Fat0 g0%
  Saturated Fat0 g0%
  Trans Fat0 g
Cholesterol0 mg0%
Sodium5 mg0%
Total Carbohydrate53 g18%
  Fiber0 g0%
  Sugars53 g*
Protein0 g*
Vitamin A0%
Vitamin C0%
*Daily value not established.
Other Ingredients: Organic maple syrup.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Maple-Dijon Chicken With Butternut Squash

[vc_row][vc_column][vc_column_text]With a perfect blend of sweet and savory, chicken thighs pair with butternut squash in this convenient one-pan meal. Pure maple syrup and tangy Dijon mustard are the base for the marinade as well as for the glaze that caramelizes beautifully when roasted. Savor the changing seasons with the medley of autumnal colors and tastes in this warming and welcoming meal. Roasted Chicken Thighs are Nestled in Cubes of Butternut Squash on an Oval Serving Platter Garnished with Sprigs of Rosemary

Maple Dijon Chicken With Butternut Squash


  • 6 chicken thighs
  • 1/2 cup Dijon mustard
  • 1/4 cup maple syrup
  • 2 Tbsp. olive oil
  • 1 tsp. garlic powder
  • 2 tsp. fresh rosemary (finely chopped)
  • 1/2 small shallot (finely diced)
  • Salt (to taste)
  • Pepper (to taste)

Butternut squash

  • 1 medium butternut squash (peeled, seeded and cut into 1-inch cubes)
  • 2 Tbsp. olive oil
  • 1 Tbsp. fresh rosemary (finely chopped)
  • 1-1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • Salt (to taste)
  • Pepper (to taste)
  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
  2. In medium bowl, combine Dijon mustard, maple syrup, olive oil, garlic powder, rosemary, and shallots. Stir until well combined. Season with salt and pepper to taste.
  3. Season chicken thighs with salt and pepper. Place in resealable plastic bag along with 3/4 of maple Dijon marinade. Shake and massage bag to fully coat chicken and set aside. (Note: Do not discard remaining marinade as it will be used as glaze.)
  4. In medium bowl, combine butternut squash with drizzle of olive oil. Sprinkle with rosemary, garlic powder, paprika, salt and pepper. Toss to coat.
  5. On baking sheet, arrange squash in single layer, taking care to not overlap.
  6. Remove chicken thighs from bag and place on top of squash.
  7. Bake about 40 minutes or until chicken reaches internal temperature of 165 degrees and squash is tender. Periodically baste chicken with remaining sauce throughout cooking process.
  8. Serve warm.

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