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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** 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


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
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1. Preheat oven to 350 degrees.

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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