Recipe ingredients
- 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
Recipe method
- Preheat oven to 350 F.
- 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.
Other thanksgiving recipes:
Butternut squash with apples and maple syrup recipe
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