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Maple Squash 'n' Apples Recipe

I was never a fan of squash. But when I came across this recipe several years ago, I tried making it. My family is glad I did. — Sharon Rink, Appleton, Wisconsin

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Maple Squash 'n' Apples Recipe

Prep: 20 min. Bake: 45 min.

Yield: 8-10 Servings

20 45 65

Ingredients

3/4 cup maple syrup
1/2 cup butter, cubed
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
3 small butternut squash (about 1-1/2 pounds each)
4 large apple, peeled and sliced 1/4 inch thick

Directions

In a small saucepan, combine the syrup, butter and apple juice. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; whisk in the cinnamon, salt and all-spice. Set aside.
Peel squash and cut in half lengthwise. Remove seeds and cut into 1/4 inch slices. Place a third of the squash in a greased 13-in. x 9-in. baking dish. Layer with half of the apples and a third of the squash. Top with alternating slices of remaining squash and apples. Pour syrup mixture over the top.
Cover and bake at 400° for 30-35 minutes or until squash is almost tender. Uncover, bake 15 minutes longer, basting twice. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 207 calories, 9 g fat (6 g saturated fat), 25 mg cholesterol, 215 mg sodium, 33 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Maple Squash 'n' Apples in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p128