Butternut Squash with Apples and Maple Syrup
 

Butternut Squash with Apples and Maple Syrup

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

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



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