Baked Butternut Squash with Apples and Maple Syrup

• 2 1/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 cups)
• 2 1/4 pounds medium-size tart green apples (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 cups)
• 3/4 cup dried currants
• Freshly grated nutmeg
• 3/4 cup pure maple syrup
• 1/4 cup (1/2 stick) butter, cut into pieces
• 1 1/2 tablespoons fresh lemon juice

1. Preheat oven to 350F.
2. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes.
3. Drain well.
4. Combine squash, apples and currants in 13x9x2-inch glass baking dish.
5. Season generously with nutmeg, salt and pepper.
6. Combine maple syrup, butter and lemon juice in heavy small saucepan.
7. Whisk over low heat until butter melts.
8. Pour syrup over squash mixture and toss to coat evenly.
9. Bake until squash and apples are very tender, stirring occasionally, about 1 hour.
10. Cool 5 minutes.
11. (Can be made 1 day ahead.
12. Cover with foil; chill.
13. Rewarm covered in 350F.
14. oven about 30 minutes.)

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

Taken from www.epicurious.com/recipes/food/views/baked-butternut-squash-with-apples-and-maple-syrup-877 (may not work)