Butternut Squash with Apples and Maple Syrup
Serving Size : 8

2 pounds butternut squash, peeled, quartered length -- sliced 1/4" thick
1 1/2 pounds apples -- canned
1/2 cup black currants
1/2 cup maple syrup
2 2/3 tablespoons butter -- cut in pieces
1 tablespoon lemon juice
nutmeg -- to taste

Preheat oven to 350 degrees. Steam squash until almost tender. Drain well. Combine squash, apples and currants in 2 inch hotel pans. Season with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in a sauce pan. 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.

Serve.