Maple Squash 'n' Apples Recipe

5 1 1
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Maple Squash 'n' Apples Recipe

Read Reviews
5 1 1
Publisher Photo
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
Recommended: Baking with Squash
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

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 cut into 1/4-inch slices

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

Nutritional Facts

1 cup: 207 calories, 9g fat (6g saturated fat), 25mg cholesterol, 215mg sodium, 33g carbohydrate (25g sugars, 3g fiber), 1g protein.

  • 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 cut into 1/4-inch slices
  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.
Originally published as Maple Squash 'n' Apples in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p128

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Bahiya User ID: 8547112 258236
Reviewed Dec. 17, 2016

"Tried this 5 years ago and have been making it ever since. It has even appeared at our holiday table. Guests thought it was a sweet potato dish."

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