| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3/4 |
c |
Maple syrup |
| 1/4 |
c |
Apple juice |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt |
| 3 |
sm |
Butternut squash –peeled; halved lengthwise, seeded, cut crosswise into 1/3-inch thick slices |
| 4 |
lg |
Granny Smith apple –peeled; halved, cored, cut in 1/4" slice |
INSTRUCTIONS
~Preheat oven to 400 degrees. Butter 13x9x2" glass baking sidh. Stir in
butter, maple syrup and apple juice in small saucepan over medium-low heat
until butter melts. Increase heat and boil until mixture is slightly
reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and
salt.
~Arrange 1/3 of squash slices in prepared dish. top iwth half of apple
slices, and the 1/3 of squash slices. Arrange remaining slices of squash
and apple atop, alternating squash and apples slices and overlapping
slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture
over. Cover baking dish tightly with foil.
~Bake casserole until squash is almost tender, about 590 minutes. Uncover
and bake until squash is tender, basting occasionally with syrup, about 20
minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate.
Rewarm, covered, in 350 degree oven about 25 minutes, or microwave on high
about 8 minutes.) Spoon syrup from dish over vegetables and serve.
Recipe by: Bon Appetit Nov. 1998 p. 168
Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Nov
23, 1998, converted by MM_Buster v2.0l.
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