3 small butternut squash (about 1-1/2 pounds each)
4 large apples, peeled and sliced
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 allspice. Set aside.
Peel squash and cut in half lengthwise; remove seeds. Cut squash into 1/4-inch slices. Place a third of the squash in a greased 13x9-in. baking dish. Layer with half of the apples and a third of the squash. Top with alternating slices of remaining apples and squash. 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.