Recipe: Baked Spiced Butternut Squash with Apples and Maple Syrup for Melanie

Melanie, Here is one recipe that I found from Bon Appetit, Nov. 1998 but it doesn't really sound close to your description. I just thought that I would post it anyway.

BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
This sweetly spiced dish is a nice substitute for sweet potatoes.

1/2 cup (1 stick) butter
3/4 cup pure maple syrup
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt

3 small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices
4 6-ounce Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices

Preheat oven to 400 F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in 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 almost 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 F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.

Serves 8 to 10.

Bon App tit
November 1998