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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
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 Butternut Squash With Apples And Maple Syrup

Date Added: December 08, 2009

Ingredients:

2 1/2 Pounds Butternut Squash (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (abou
2 1/4 Pounds Green Apples (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slice
3/4 Cup Dried Currants soaked in hot water for 15 minutes and drained
1 Unit Nutmeg
3/4 Cup Maple Syrup (up to 3)
1/4 Cup Butter cut into pieces
1 1/2 Tablespoons Fresh Lemon Juice or juice of one lemon
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Directions:

1. Maple syrup was used by the Ojibwa tribe for roasting wild game.

2. Here it goes into a terrific side dish that includes squash, another Native American staple.

3. Preheat oven to 350 F Cook squash in large pot of boiling salted water until almost tender, about 3 minutes.

4. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish.

5. Season generously with nutmeg, salt and pepper.

6. Combine maple syrup, butter and lemon juice in heavy small saucepan.

7. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.

8. Bake until squash and apples are very tender, stirring occasionally, about 1 hour.

9. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill.

10. Rewarm covered in 350 F oven about 30 minutes).

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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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