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Ingredientes
- 2 1/2 lb Butternut squash, (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 c.) (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 c.)
- 3/4 c. Dry currants Freshly grated nutmeg
- 3/4 c. Pure maple syrup
- 1/4 c. (1/2 stick) butter, cut into pcs
- 1 1/2 Tbsp. Fresh lemon juice
Direcciones
- Maple syrup was used by the Ojibwa tribe for roasting wild game. Here it goes into a terrific side dish which includes squash, another Native American staple.
- Preheat oven to 350 F. Cook squash in large pot of boiling salted water till almost tender, about 3 min. 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 till butter melts. Pour syrup over squash mix and toss to coat proportionately.
- Bake till squash and apples are very tender, stirring occasionally, about 1 hour. Cold 5 min. (Can be made 1 day ahead. Cover with foil; chill.
- Rewarm covered in 350 F. oven about 30 min.)
- 12 Servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1381g | |
| Calories 1777 | |
| Calories from Fat 419 | 24% |
| Total Fat 47.76g | 60% |
| Saturated Fat 29.47g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 396mg | 17% |
| Potassium 4851mg | 139% |
| Total Carbs 355.39g | 95% |
| Dietary Fiber 26.5g | 88% |
| Sugars 237.94g | 159% |
| Protein 14.5g | 23% |
