2 1/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered

    lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 cups)

2 1/4 pounds medium-size tart green apples (such as Granny Smith), peeled,

    quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 cups)

3/4 cup dried currants

Freshly grated nutmeg

3/4 cup pure maple syrup

1/4 cup (1/2 stick) butter, cut into pieces

1 1/2 tablespoons fresh lemon juice


Preheat oven to 350°F. Cook squash in large pot of boiling salted water until

almost tender, about 3 minutes. Drain well. Combine squash, apples and currants

in 13x9x2-inch glass baking dish. Season generously 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°F. oven about 30 minutes.)