Baked Buttercup Squash with Apples, Cranberries, and Maple Syrup
12 servings
2 1/2 to 2 3/4 pounds buttercup squash, peeled, quartered, seeded, and sliced into 1/4 inch thick slices (about 6 cups)
2 1/4 pounds medium-size tart apples, peeled, cored and sliced into 1/4-inch-thick slices
1/2 cup dried cranberries
Freshly grated nutmeg
salt and pepper to taste
3/4 cup maple syrup, grade B
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 tablespoons fresh lemon juice
Preheat oven to 350 degrees Fahrenheit. Combine squash, apples, and cranberries in a 13x9x2-inch glass baking dish. Season with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350 degree F. oven about 30 minutes. If it seems dry before rewarming, add a few small dollops of butter.)
