Ingredients:
2 1/2 lbs butternut squash, peeled,quartered lengthwise,seeded,and cut crosswise into 1/4 inch thick slices
2 lbs granny smith apples, peeled,quartered,cored,cut crosswise into 1/4 inch thick slices
3/4 cup dried currants
fresh grated nutmeg
salt and pepper
3/4 cup pure maple syrup
1/4 cup butter, cut into pieces
1 1/2 tablespoons fresh lemon juice
Directions:
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 13×9 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.
Servings: 12
Time preparation: 45 min.
Time total: 105 min.