Baked Butternut Squash with Apples and Maple Syrup

"I got this recipe years ago from Bon Appetit. Perfect for the fall season."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr 45mins
Ingredients:
8
Serves:
12
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ingredients

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directions

  • Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
  • Drain well.
  • Combine squash, apples and currants in a 13x9 inch casserole dish.
  • Season with nutmeg, salt, and pepper.
  • In a saucepan, combine maple syrup, butter, and lemon juice.
  • Whisk over low heat until butter melts.
  • Pour syrup over squash mixture and toss to coat.
  • Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
  • Cool 5 minutes and serve.

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Reviews

  1. This was absolutely wonderful tasting with a mild maple flavor. It would certainly be a great dish for Thanksgiving as it enough to feed a crowd! It was a bit heavy on the currants and a little light on the apples, but otherwise great harvest comfort food. Thanks, NurseDi!
     
  2. What a wonderful treat this is! Absolutely delicious! I made it as stated with one exception. There was a fair amount of liquid left in the pan after everything was cooked. So, I drained it into a small skillet and cooked it down to a syrupy stage and then stirred it back in. Wonderful! Perfect for Fall. We will enjoy this often. Thanks!!
     
  3. This dish was very impressive and I am so excited to have found something new to serve for Thanksgiving. We usually have the same old thing and this squash and apple dish will shake things up. Has a great, mild maple flavor. Thumbs up from the Dennisons.
     
  4. I didn't add the currants (didn't have any) and added 1/2 a cup of chopped pecans on top. I pre-made this and popped it in the fridge for 2 hours and baked as written. Very sweet dish (A bit strange for us Aussies as main meals are savoury), but still delicious. This was the first dish to go tonight and it got many compliments. Thanks for posting.
     
  5. Easy to make but too sweet for me.
     
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Tweaks

  1. This was delicious! It makes a sweet side dish, and could easily be made into a dessert. I had to make a few changes: I had to substitute Craisins for currants but that worked out perfectly. Also, I used about 1/2 of the recommended squash and apples, but I kept the measurements on the sauce and spices the same. I was going to reduce the juice into a syrup like Normaone recommended in another review. Instead, I ended up using the extra juice to save another recipe. :) Since it baked in so much juice, my recipe may have ended up sweeter than the original; I'm not sure. Either way, I'll be using this recipe again.
     
  2. REALLY GOOD!!!! I have never tried butternut squash before and had always wanted to so I decided to go for this one. I love it. I couldn't peel it so I left the skin on. I wasn't that crazy about the peel so I will have to figure out a easy way to get it off. I didn't have pure maple syrup to just used Aunt Jemima's. I used regular raisins instead of currants and sprinkled a little bit of sugar over it as well before I mixed everything together. This is an awesome recipe. I am going to surprise my guests at Thanksgiving with this. Thanks for this one. P.S. If anyone can tell me an easy way to peel it, please do. (I tried the peeler gadget but didn't think it worked well).
     

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