Baked Spiced Butternut Squash with Apples and Maple Syrup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - (1 stick) butter
  • 3/4 cups - pure maple syrup
  • 1/4 cups - apple juice
  • 1 teaspoons - ground cinnamon
  • 1/2 teaspoons - ground allspice
  • 1/2 teaspoons - salt
  • 3 - small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices
  • 4 - Granny Smith apples, peeled, halved, cored, cut into 1/4-inch thick slices
  • Directions:

    Preheat oven to 400° F. Butter a 13-x-9-x-2-inch glass baking dish. Stir butter, maple syrup and apple juice in a small saucepan 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.

    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 squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.

    Bake casserole until squash is almond tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer.

    (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350 degree F oven about 25 minutes or microwave on high about 8 minutes).

    Spoon syrup from dish over vegetables and serve.

    Brief Description

    Sweetly spiced dish that makes a nice substitute for sweet potatoes.

    Main Ingredient:

    butternut squash

    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 30 min
    Cook Time: 1 hour(s) 20 min


    Bon Appetit, November 1998

    Posted By:


    Posted On:

    December 30, 2019

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