Ingredients for Baked Butternut Squash With Apples And Maple Syrup
- 1 medium butternut squash (about 2 lbs)
- 2 medium granny smith apples
- 1/2 cup dried currants
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/2 cup pure maple syrup
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Butternut Squash With Apples And Maple Syrup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Butternut Squash With Apples And Maple Syrup
- Preheat oven to 350°F (175°C).
- Peel, seed, and cube 1 medium butternut squash (about 2 pounds).
- Bring a large pot of salted water to a boil. Add the butternut squash and cook until almost tender, about 8-10 minutes.
- Drain the squash well.
- In a large 13x9 inch casserole dish, combine the cooked squash, 2 medium apples (peeled, cored, and diced), and 1/2 cup currants.
- Season with 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a small saucepan, combine 1/2 cup maple syrup, 2 tablespoons butter, and 1 tablespoon lemon juice.
- Whisk over low heat until the butter is melted and the mixture is smooth.
- Pour the maple syrup mixture over the squash and apple mixture in the casserole dish.
- Toss gently to coat evenly.
- Bake for 50-60 minutes, or until the squash and apples are very tender and slightly caramelized, stirring occasionally.
- Let cool for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
111g
Fat
12g
Carbs
13g