Prep 45 mins
Cook 1 hr
I got this recipe years ago from Bon Appetit. Perfect for the fall season.
- 1133.98 g butternut squash, peeled,quartered lengthwise,seeded,and cut crosswise into 1/4 inch thick slices
- 907.18 g granny smith apples, peeled,quartered,cored,cut crosswise into 1/4 inch thick slices
- 177.44 ml dried currant
- fresh grated nutmeg
- salt and pepper
- 177.44 ml pure maple syrup
- 59.14 ml butter, cut into pieces
- 22.18 ml fresh lemon juice
- 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.
This was absolutely wonderful tasting with a mild maple flavor. It would certainly be a great dish for Thanksgiving as it enough to feed a crowd! It was a bit heavy on the currants and a little light on the apples, but otherwise great harvest comfort food. Thanks, NurseDi!
What a wonderful treat this is! Absolutely delicious! I made it as stated with one exception. There was a fair amount of liquid left in the pan after everything was cooked. So, I drained it into a small skillet and cooked it down to a syrupy stage and then stirred it back in. Wonderful! Perfect for Fall. We will enjoy this often. Thanks!!
This dish was very impressive and I am so excited to have found something new to serve for Thanksgiving. We usually have the same old thing and this squash and apple dish will shake things up. Has a great, mild maple flavor. Thumbs up from the Dennisons.