Title: Baked butternut squash with apples and maple syrup
 Categories: None
      Yield: 1 Servings
 
  2 1/2 lb Butternut squash; (about 2
           -medium), peeled, quartered
           -lengthwise, seeded, cut
           -crosswise into
           -1/4-inch-thick slices
           -(about 6 cups) (up to
           -2-3/4)
  2 1/4 lb Medium-size tart green
           -apples; (such as Granny
           -Smith), peeled, quartered,
           -cored, but crosswise into
           -1/4-inch-thick slices
           -(about 6 cups)
    3/4 c  Dried currants
           Freshly grated nutmeg
    3/4 c  Pure maple syrup
    1/4 c  (1/2 stick) butter; cut into
           -pieces
  1 1/2 tb Fresh lemon juice
 
  Maple syrup was used by the Ojibwa tribe for roasting wild game. Here
  it goes into a terrific side dish that includes squash, another Native
  American staple.
  
  Preheat oven to 350°F. Cook squash in large pot of boiling salted
  water until almost tender, about 3 minutes. Drain well. Combine
  squash, apples and currants in 13x9x2-inch glass baking dish. Season
  generously with nutmeg, salt and pepper. Combine maple syrup, butter
  and lemon juice in heavy small saucepan. Whisk over low heat until
  butter melts. Pour syrup over squash mixture and toss to coat evenly.
  
  Bake until squash and apples are very tender, stirring occasionally,
  about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with
  foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
  
       12    Servings
  
  Bon Appétit November 1995