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Butternut Squash: Baked Butternut Squash & Apples with Maple Syrup

Source of Recipe

American Favorites


List of Ingredients

2 pounds butternut squash, peel, quarter, seed
cut crosswise into 1/4" thick slices -- (4 cups)
1 1/2 pounds granny smith apples, peel and quarter
cut crosswise into 1/4" thick slices -- (4 cups)
1/2 cup dried currants
freshly grated nutmeg
1/2 cup pure maple syrup
3 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lemon juice


Recipe

Arrange a rack at center of oven and preheat oven to 350ºF. Parboil squash in a large pot of boiling, salted water to soften slightly, about 3 minutes. Drain well. Combine squash, apples and currants in a 13x9 inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in a small heavy saucepan over low heat; whisk until butter melts.

Pour syrup over squash mixture and toss to coat evenly. Bake uncovered until squash and apples are very tender, stirring occasionally, about 1 hour. Cool for 5 minutes before serving. Dish can be made 1 day ahead; cover and refrigerate, then rewarm, covered, in a 350ºF oven for 30 minutes. Serves 8.