Baked Butternut Squash With Apples And Maple Syrup Recipe

• 2 1/2 lb Butternut squash, (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 c.) (up to 2-3/4)
• 2 1/4 lb Medium-size tart green apples, (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 c.)
• 3/4 c. Dry currants Freshly grated nutmeg
• 3/4 c. Pure maple syrup
• 1/4 c. (1/2 stick) butter, cut into pcs
• 1 1/2 Tbsp. Fresh lemon juice

1. Maple syrup was used by the Ojibwa tribe for roasting wild game.
2. Here it goes into a terrific side dish which includes squash, another Native American staple.
3. Preheat oven to 350 F. Cook squash in large pot of boiling salted water till almost tender, about 3 min.
4. Drain well.
5. Combine squash, apples and currants in 13x9x2-inch glass baking dish.
6. Season generously with nutmeg, salt and pepper.
7. Combine maple syrup, butter and lemon juice in heavy small saucepan.
8. Whisk over low heat till butter melts.
9. Pour syrup over squash mix and toss to coat proportionately.
10. Bake till squash and apples are very tender, stirring occasionally, about 1 hour.
11. Cold 5 min.
12. (Can be made 1 day ahead.
13. Cover with foil; chill.
14. Rewarm covered in 350 F. oven about 30 min.)
15. 12 Servings

butternut squash, green apples, nutmeg, maple syrup, butter, lemon juice

Taken from cookeatshare.com/recipes/baked-butternut-squash-with-apples-and-maple-syrup-74132 (may not work)