I made it for this Thanksgiving and everyone agreed that it was a keeper! The butternut squash is reminiscent of sweet potatoes, but I think I prefer the squash's texture and in this preparation it is delightfully buttery. This is an outstanding recipe - truly scrumptious. I was asked to bring it again this year for Thanksgiving. I made this with pumpkin last year for a very discerning crowd. (Do yourself a favor and get the butternut squash already peeled and halved from the grocery store!) It is the best recipe I have ever gotten from Bon Appetite Mag. There is no need to revise this recipe, just make it. I came here to send this recipe to yet another person who has requested it because they have eaten it at my house, and it occurred to me that I have made it for Thanksgiving every year since 1998. I've made it for Thanksgiving every year since 1998 and my family would be devastated if I stopped making it! I agree on making the apple slices a bit bigger, too! I reviewed this a long time ago - but realized I could add a helpful hint! We halve and then slice the butternut squash and then peel the slices. Rewarm, covered, in 350☏ oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. Step 3īake casserole until squash is almost tender, about 50 minutes. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Top with half of apple slices, then 1/3 of squash slices. Step 2Īrrange 1/3 of squash slices in prepared dish. Remove from heat whisk in cinnamon, allspice and salt. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Butter 13 x 9 x 2-inch glass baking dish.
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