BUTTERNUT SQUASH WITH MAPLE SYRUP

2-l/2 to 2-3/4 lbs. butternut squash (about 2 med.), peeled, quartered lengthwise, seeded, cut crosswise into l/4″ thick slices (about 6 cups)
2-l/4 lbs. med. size tart green apples (such as Granny Smith) peeled, quartered, cored, cut crosswise into l/4″ thick slices (about 6 cups)
3/4 cup dried currants
3/4 cup pure maple syrup
l/4 cup butter, cut into pieces
l-l/2 tbsps. lemon juice
Preheat oven 350. Cook squash in large pot of boiling waer until almost tender, about 3 mins. Drain well. Combine squash, apples & currants in l3x9″ glass dish. Season generously with s&p. Combine ample syrup, butter and lemon juice in heavy small sauce pan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly. Bake until squash and apples are very ender, stirring occasionally, about l hour. Cool 5 mins. (Can be made a day ahead. Cover with fooil; chll. Rewarm covered in 350 oven for 30 mins.)
Serves l2 Bon Appetit Nov. l995