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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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.
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