Baked Butternut Squash With Apples & Maple Syrup
Recipe: #16989
January 24, 2015
Categories: Side Dishes, Apple, Squash, Christmas, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Vegetarian, Kosher Dairy, more
"This sounds really good. From Bon Appetit 11/95."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.