Recipe - Baked Butternut Squash And Parsnips

2 One half pound Butternut squash; (about 2
medium), peeled, quartered
lengthwise, seeded, cut
crosswise into
1/4inchthick slices
(about 6 cups) (up to
23/4)
2 One fourth pound Mediumsize tart green
apples; (such as Granny
Smith), peeled, quartered,
cored, but crosswise into
1/4inchthick slices
(about 6 cups)
Three fourths cup Dried currants
Freshly grated nutmeg
Three fourths cup Pure maple syrup
One fourth cup (One half stick) butter; cut into
pieces
1 One half tablespoon Fresh lemon juice

Maple syrup was used by the Ojibwa tribe for roasting wild game. Here it
goes into a terrific side dish that includes squash, another Native
American staple.

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 13x9x2inch 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.)

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