Ingredients
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*
Preparation
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.
