Wednesday, November 14, 2012

Hi Fall Food Fans,

So, if you are looking for a fall squash or sweet potato recipe, this one is a keeper!  I'm serving it this year on Thanksgiving Day.  I miss you all.
P.S. It comes from Aunt Jan Leadon

Baked Spiced Butternut Squash/Sweet Potato with Apples and Maple Syrup

8 to 10 Servings

1/2 cup butter
3/4 cup pure maple syrup
1/4 cup apple juice
1 t ground cinnamon
1/2 t ground allspice
1/2 t salt
Pepper to taste

3 small butternut squashes, peeled, halved lengthwise, seeded , cut into 1/3-inch slices.  Or same of sweet potatoes (yams fine, whatever).
4 Granny Smith Apples, peeled, halved, cored, and cut into 1/4-inch thick slices.

1.  Preheat oven to 400.  Butter 13x9 glass baking dish.  Stir butter, maple syrup and apple juice in small sauce pan over medium-low heat until butter melts.  Increase heat and boil until mixture is slightly reduced, about 5 minutes.  Remove from heat; whisk in cinnamon, allspice and salt.
2.  Arrange 1/3 of squash slices in prepared dish.  Top with half of apple slices, then 1/3 of squash slices.  Arrange remaining slices of squash and apple atop, alternating.  Sprinkle lightly with salt and pepper when done.  Pour maple syrup mixture over.  Cover baking dish tightly with foil.
3.  Bake casserole until squash is almost tender, about 50 minutes.  Uncover and bake until squash is tender, basting occasionally with syrup about 20 minutes longer. 
(Can be made one day ahead.  Cover with foil and refrig.  Rewarm, covered in 350 oven about 25 minutes or in microwave for 8 minutes.)

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