Combine fall flavors—squash, nuts, apples—then bake with sweet maple to bring out wonderful flavor.
2 Tablespoons butter or margarin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups)
1/4 cup real maple or maple-flavored syrup
1 Tablespoon balsamic vinegar
1/4 cup chopped pecans, toasted*
Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
Nutritional Information Serving Size: 1 Serving; Calories 100, Calories from Fat 35, Total Fat 3.5g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 15mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 11g, Protein 1g, % Daily Value*: Vitamin A 140%, Vitamin C 10%, Calcium 4%, Iron 4% *Percent Daily Values are based on a 2,000 calorie diet.