Baked Butternut Squash With Apples & Maple Syrup
January 24, 2015
"This sounds really good. From Bon Appetit 11/95."
- 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
Peel the butternut squash, quarter lengthwise, seed and cut crosswise into 1/4-inch slices.
Peel apples, quarter, core, cut crosswise into 1/4-inch thick slices.
Preheat oven to 350.
Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well.
Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper.
Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts.
Pour syrup over squash mixture and toss to coat evenly.
Bake until squash and apples are very tender, stirring occasionally, about 1 hour.
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.