| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 8 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Butternut squash peeled |
| seeded quartered | ||
| lengthwise and cut into | ||
| 1/4" slices | ||
| 1 1/4 | lb | Granny Smith apples peeled |
| cored quartered cut into | ||
| 1/4" slices | ||
| 1/4 | c | Dried currants |
| 1 | pn | Nutmeg |
| Salt and pepper to taste | ||
| 1/3 | c | Maple syrup |
| 1/4 | Stick butter | |
| 2 | t | Fresh lemon juice |
INSTRUCTIONS
Recipe By: Sun-Sentinal 11/17/96 Preheat oven to 350 degrees. Cook squash in boiling water until almost tender, approximately 3 to 4 minutes. Drain well. Combine apples, squash and currants and season with the nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in a small pan and whisk over low heat until butter melts. Pour over squash mixture and toss to coat evenly. Place in a large, buttered baking dish. Bake until very tender, stirring occasionally, approximately 1 hour. Serves 8. Posted to MC-Recipe Digest V1 #312 Date: Mon, 25 Nov 1996 09:50:15 -0400 From: Ed Reinhardt <edr@gate.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 30.5mg
Sodium: 6.9mg
Potassium: 372.2mg
Carbohydrates: 22.2g
Fiber: 2g
Sugar: 13.9g
Protein: 1.2g