Butternut Squash with Apples and Maple Syrup
 
2-1/2 to 2-3/4 lb.  butternut squash (about 2 medium), peeled, quartered
  lengthwise, seeded, cut crosswise into 1/4 inch thick slices (about 6
cup 
2-1/4 lb.  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 Tbsp  fresh lemon juice
 
preheat oven to 350f. 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 350f. oven 
about 30 minutes.) 
 
 
 
-- 
(ID: 4703) Mirror: rec.food.recipes: Tue, Nov 30, 2004


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