Maple Squash ‘n’ Apples

A delicious new way to use apples and squash — perfect for autumn!

“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.

Serves 8-10

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Originally Published in Reader's Digest