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Rating: 5.0/5 (2 votes cast)

Meal Type:
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Cooking Time:
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Cook Method: Oven
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 206
% Daily Value**
Total Fat 5g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 12mg
Sodium 170mg
Total Carbohydrate 44g
Dietary Fiber 2g
Sugars 22g
Protein 1g
Vitamin A  278%Vitamin C  41%
Calcium  6%Iron  4%
Potassium  13%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Spiced Butternut Squash with Apples and Maple Syrup

Date Added: November 12, 2015


1/4 Cup Butter
1 Teaspoon Ground Cinnamon
1/4 Cup Apple Juice
3/4 Cup Maple Syrup
1/2 Teaspoon Salt coarse
1/2 Teaspoon Allspice ground
3 Butternut Squash --peeled halved lengthwise, seeded, cut crosswise into 1/3-inch thick slices
4 Granny Smith Apples --peeled halved, cored, cut in 1/4" slice
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1. Preheat oven to 400 degrees.

2. Butter 13x9x2" glass baking sidh. Stir in butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts.

3. Increase heat and boil until mixture is slightly reduced, about 5 minutes.

4. Remove from heat; whisk in cinnamon, allspice and salt.

5. Arrange 1/3 of squash slices in prepared dish.

6. top with half of apple slices, and the 1/3 of squash slices.

7. Arrange remaining slices of squash and apple atop, alternating squash and apples slices and overlapping slightly.

8. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over.

9. Cover baking dish tightly with foil. Bake casserole until squash is almost tender, about 590 minutes.

10. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer.

11. (Can be made 1 day ahead. Cover with foil and refrigerate.

12. Rewarm, covered, in 350 degree oven about 25 minutes, or microwave on high about 8 minutes).

13. Spoon syrup from dish over vegetables and serve.

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Dietary Notes:
This recipe is low-cholesterol with 12.2mg per serving

This recipe is high in Vitamin A with 278% of your daily recommended intake per serving. This recipe is high in Vitamin C with 41% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Fructose Malabsorption, Apple allergies.
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