Ingredients
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2 1/2 lbs butternut squash, peeled,quartered lengthwise,seeded,and cut crosswise into 1/4 inch thick slices
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2 lbs granny smith apples, peeled,quartered,cored,cut crosswise into 1/4 inch thick slices
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3/4 cup dried currant
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fresh grated nutmeg
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salt and pepper
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3/4 cup pure maple syrup
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1/4 cup butter, cut into pieces
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1 1/2 tablespoons fresh lemon juice
Instructions
- Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
- Drain well.
- Combine squash, apples and currants in a 13x9 inch casserole dish.
- Season with nutmeg, salt, and pepper.
- In a saucepan, combine maple syrup, butter, and lemon juice.
- Whisk over low heat until butter melts.
- Pour syrup over squash mixture and toss to coat.
- Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
- Cool 5 minutes and serve.