Baked Cabbage
INGREDIENTS:
2 1/2 lb Butternut squash; (about 2
-medium), peeled, quartered
-lengthwise, seeded, cut
-crosswise into
-1/4-inch-thick slices
-(about 6 cups) (up to
-2-3/4)
2 1/4 lb Medium-size tart green
-apples; (such as Granny
-Smith), peeled, quartered,
-cored, but crosswise into
-1/4-inch-thick slices
-(about 6 cups)
3/4 c Dried currants
Freshly grated nutmeg
3/4 c Pure maple syrup
1/4 c (1/2 stick) butter; cut into
-pieces
1 1/2 tb Fresh lemon juice
2 1/2 lb Butternut squash; (about 2
-medium), peeled, quartered
-lengthwise, seeded, cut
-crosswise into
-1/4-inch-thick slices
-(about 6 cups) (up to
-2-3/4)
2 1/4 lb Medium-size tart green
-apples; (such as Granny
-Smith), peeled, quartered,
-cored, but crosswise into
-1/4-inch-thick slices
-(about 6 cups)
3/4 c Dried currants
Freshly grated nutmeg
3/4 c Pure maple syrup
1/4 c (1/2 stick) butter; cut into
-pieces
1 1/2 tb 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 13x9x2-inch 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.)
12 Servings
Bon App?tit November 1995
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 13x9x2-inch 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.)
12 Servings
Bon App?tit November 1995