Baked Butternut Squash with Apples and Maple Syrup

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1 1/2 tb Fresh Lemon Juice
nutmeg; Freshly grated
3/4 c maple syrup, pure
3/4 c Dried currants
2 1/2 lb Butternut squash; (about 2
1/4 c butter; cut into
2 1/4 lb green apple; tart

Original recipe makes 1



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 350F. 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 350F. oven about 30 minutes.) 12 Servings Bon App?tit November 1995 Posted to recipelu-digest by Sandy on Mar 05, 1998

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