** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Baked Apples With Squash And Maple Syrup
Date Added:December 08, 2009
Ingredients:
1 1/2 Pounds Butternut Squash quartered lengthwise and cut into 1/4& quot
1 1/4 Pounds Granny Smith Apples cored quot
1/4 Cup Dried Currants soaked in hot water for 15 minutes and drained
1 Pinch Nutmeg ground
1 Unit Pepper
1/3 Cup Maple Syrup or more to taste
1/4 Unit Butter
2 Teaspoons Fresh Lemon Juice or juice of one lemon
2. Cook squash in boiling water until almost tender, approximately 3 to 4 minutes.
3. Drain well. Combine apples, squash and currants and season with the nutmeg, salt and pepper.
4. Combine maple syrup, butter and lemon juice in a small pan and whisk over low heat until butter melts.
5. Pour over squash mixture and toss to coat evenly.
6. Place in a large, buttered baking dish. Bake until very tender, stirring occasionally, approximately 1 hour.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Sulfites, Fructose Malabsorption, Apple allergies.
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