“I was never a fan of squash. But when I came across this recipe several years ago, I tried making it. My family is glad I did!” — Sharon R., Appleton, Wisconsin
You Will Need 3/4 cup maple syrup 1/2 cup butter, cubed 1/4 cup apple juice 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground allspice 3 small butternut squash (about 1-1/2 pounds each) 4 large tart apples, peeled and cut into 1/4-inch slices
What to Do 1. In a small saucepan, combine the syrup, butter and apple juice. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; whisk in the cinnamon, salt and allspice. Set aside.
2. Peel squash and cut in half lengthwise. Remove seeds and cut into 1/4-in. slices. Place a third of the squash in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the apples and a third of the squash. Top with alternating slices of remaining squash and apples. Pour syrup mixture over the top.
3. Cover and bake at 400° for 30-35 minutes or until squash is almost tender. Uncover; bake 15 minutes longer, basting twice.