Baked Butternut Squash with Apple & Maple Syrup

Great Fall Favorite

	2-1/2 pounds Butternut squash (about 2 medium), peeled, quartered length-wise, cut crosswise into 1/4" slices
	2-1/4 pounds medium-size tart apples, peeled quartered, cored, cut into 1/4" slices (about 6 cups)
	3/4 cup dried currants
	Ground nutmeg

	3/4 cup pure maple syrup
	1/2 stick butter, cut into pieces
	1-1/2 Tbsp. fresh lemon juice

Directions

Preheat oven to 350°. Cook squash in a large pot of boiling salt water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 12 x 9 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, about 1 hour; cool 5 minutes.

Serving Information

Can be made 1 day ahead. Cover with foil;chill. Rewarm covered in 350° F oven for about 30 minutes.

Additional Information

Difficulty Level: 2 · Preparation Time: 30 minutes · Cooking Time: 1 hour · Where To Cook: stovetop & oven ·