Baked Butternut Squash with Apples and Maple Syrup |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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I got this recipe years ago from Bon Appetit. Perfect for the fall season. Ingredients:
2 1/2 lbs butternut squash, peeled,quartered lengthwise,seeded,and cut crosswise into 1/4 inch thick slices |
2 lbs granny smith apples, peeled,quartered,cored,cut crosswise into 1/4 inch thick slices |
3/4 cup dried currant |
fresh grated nutmeg |
salt and pepper |
3/4 cup pure maple syrup |
1/4 cup butter, cut into pieces |
1 1/2 tablespoons fresh lemon juice |
Directions:
1. Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
2. Drain well.
3. Combine squash, apples and currants in a 13x9 inch casserole dish.
4. Season with nutmeg, salt, and pepper.
5. In a saucepan, combine maple syrup, butter, and lemon juice.
6. Whisk over low heat until butter melts.
7. Pour syrup over squash mixture and toss to coat.
8. Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
9. Cool 5 minutes and serve.
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