Baked Spiced Butternut Squash

  • Yield: 8 to 10 servings


1/2cup (1 stick) butter
3/4cup maple syrup
1/4cup apple juice
1teaspoon cinnamon
1/2teaspoon each ground allspice and salt
3small butternut squash
4-- Granny Smith apples
-- Salt and pepper to taste


  1. Combine the butter, maple syrup and apple juice in a saucepan and mix well.  Cook over medium heat until the butter melts, stirring occasionally.  Increase the heat and cook for 5 minutes or until the mixture is slightly reduced.  Remove from the heat and stir in the cinnamon, allspice and 1/2 teaspoon salt.
  2. Peel the squash and cut into halves lengthwise, discarding the seeds.  Cut each half crosswise into slices 1/4 inch thick.  Peel the apples and cut into halves.  Cut each half into slices 1/4 inch thick.  Spread 1/3 of the squash slices in a buttered 9×13-inch glass baking dish.  Continue layering with 1/2 of the apples and 1/2 of the remaining squash slices on top and season with salt and pepper.  Pour the maple syrup mixture over the layers and cover tightly with foil.  Bake at 400F for 50 minutes or until the squash is tender.  Uncover the dish and bake 20 minutes longer, basting occasionally with the maple syrup mixture. 

Recipe reprinted with permission from the Junior League of Saginaw Valley’s Between the Lakes (Junior League of Saginaw Valley, Saginaw, Michigan, 2005).