3 pounds butternut squash, peeled & seeded
3 Granny Smith apples, seeds removed
6 tablespoons (3/4 sti H-E-B Butter
1/2 cup pure maple syrup
1/4 cup apple juice
1 teaspoon McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Allspice
1/2 teaspoon salt
* nonstick cooking spray
Heat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray.
Peel squash and cut into quarters, lengthwise. Remove seeds and string. Slice quarters crosswise into 1/4-inch thick slices. Core apples and cut into 1/4-inch thick slices.
Melt butter in a 1-quart saucepan over Medium heat; stir in syrup and apple juice. Bring to a boil and cook 5 minutes or until reduced and thickened; stir constantly. Remove from heat; stir in cinnamon, allspice, and salt.
Arrange one-third of squash slices in bottom of baking dish. Layer one-half of apple slices over squash; season with salt and pepper.
Pour syrup mixture evenly over top. Cover baking dish tightly with foil.
Bake 40 to 50 minutes or until squash is almost tender. Remove foil, spoon juices from casserole over top and bake 5 to 10 minutes longer. Serve while hot.
No Nutritional Information Available
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