** 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
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.