Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Butternut squash peeled seeded, quartered lengthwise and cut into 1/4" slices |
| 1¼ pounds | Granny Smith apples peeled, cored, quartered cut into 1/4" slices |
| ¼ cup | Dried currants |
| 1 pinch | Nutmeg |
| Salt and pepper to taste | |
| ⅓ cup | Maple syrup |
| ¼ | Stick butter |
| 2 teaspoons | Fresh lemon juice |
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@...>