Butternut Squash with Apples and Maple Syrup Recipe

Ingredients:

2-3/4 lbs of squash (butternut); peeled, seeded, sliced to 1/4-inch-thick
2-1/4 lbs of tart apples (green, Granny Smith, medium); cored, peeled, cut to 1/4-inch-thick
3/4 c of currants (dried)
Nutmeg (freshly grated)
3/4 c of maple syrup (pure)
1/4 c of butter; sliced in pieces
1-1/2 Tbsps of lemon juice (fresh)

Instructions:

Preheat the oven at 350 degrees F.

Cook the squash inside a pot with boiling (salted) water for about three mins or till slightly tender; drain. Combine apples, currants, and squash on a 13×9x2 inch baking glass dish then season with salt & pepper, and nutmeg.

Combine syrup, juice, and butter in a saucepan above gentle heat; whisk constantly till the butter has melted then pour onto the squash mix; toss them well making them evenly coated.

Place inside the oven and bake for an hour till apples and squash become tender; stir occasionally. Let it cool for five mins.

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