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Maple Squash 'n' Apples

 Maple Squash 'n' Apples
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
8-10 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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,

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Maple Squash 'n' Apples (continued)

Nutritional Facts: 9 g fat (6 g saturated fat), 25 mg cholesterol, 215 mg sodium, 33 g carbohydrate, 3 g fiber, 1 g protein.