Yield: 1 Servings
|2½ pounds||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)|
|2¼ pounds||Medium-size tart green apples; (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 cups)|
|¾ cup||Dried currants|
|Freshly grated nutmeg|
|¾ cup||Pure maple syrup|
|¼ cup||(1/2 stick) butter; cut into pieces|
|1½ tablespoon||Fresh lemon juice|
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.) 12 Servings
Bon Appétit November 1995
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998