Baked Butternut Squash With Apples And Maple Syrup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Butternut squash, about 2 |
| medium peeled | ||
| quartered | ||
| lengthwise seeded cut | ||
| crosswise into | ||
| 1/4-inch-thick slices | ||
| about 6 cups up to | ||
| 2-3/4 | ||
| 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 | c | Dried currants |
| Freshly grated nutmeg | ||
| 3/4 | c | Pure maple syrup |
| 1/4 | c | 1/2 stick butter cut into |
| pieces | ||
| 1 1/2 | T | Fresh lemon juice |
| Servings |
INSTRUCTIONS
1998 Maple syrup was used by the Ojibwa tribe for roasting wild game. Here it goes into a terrific side dish that includes squash, another Native American staple. Preheat oven to 350°F. 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 350°F. oven about 30 minutes.) Bon Appétit November 1995 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
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Nutrition (calculated from recipe ingredients)
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Calories: 1571
Calories From Fat: 418
Total Fat: 47.6g
Cholesterol: 122mg
Sodium: 98.5mg
Potassium: 4997.5mg
Carbohydrates: 299.8g
Fiber: 30.2g
Sugar: 149.2g
Protein: 16.3g