Baked Butternut Squash With Apples & Maple Syrup

Prep Time
Cook Time
1h 20m
Ready In

"This sounds really good. From Bon Appetit 11/95."

Original recipe yields 12 servings


  • Serving Size: 1 (194 g)
  • Calories 151.4
  • Total Fat - 4.1 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 10.2 mg
  • Sodium - 40 mg
  • Total Carbohydrate - 29.5 g
  • Dietary Fiber - 2.1 g
  • Sugars - 25.1 g
  • Protein - 1 g
  • Calcium - 46 mg
  • Iron - 0.4 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0.1 mg

Step 1

Peel the butternut squash, quarter lengthwise, seed and cut crosswise into 1/4-inch slices.

Step 2

Peel apples, quarter, core, cut crosswise into 1/4-inch thick slices.

Step 3

Preheat oven to 350.

Step 4

Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well.

Step 5

Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper.

Step 6

Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts.

Step 7

Pour syrup over squash mixture and toss to coat evenly.

Step 8

Bake until squash and apples are very tender, stirring occasionally, about 1 hour.

Step 9

Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350 oven about 30 minutes).

Tips & Variations

No special items needed.



Wow was this ever good Vic. I loved it. It tastes just like dessert. I halved the recipe and enjoyed it tremendously. I can't wait for the leftovers tomorrow. I'm planning on filling my omelet with it. Bet it will taste great. I made this as written but didn't hear the buzzer go off, so it cooked longer than it was suppose to. I don't care it tasted great. Kudos on making it into my Best of Cookbook for 2020. This was wonderful.

review by:
(19 Oct 2020)