Baked Butternut Squash with Apples

 

2

tablespoons butter or margarine

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*

• 1 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.
• 2 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.
• 3 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.