Squash Apple Bake
|Butternut squash/Acorn squash||32 Ounce (2 Medium Ones, About 16 Ounce Each)|
|Canned sliced apple||20 Ounce, sliced (1 Can, Sliced Apples For Apple Pie)|
|Dark corn syrup||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Chopped pecans||1⁄4 Cup (4 tbs)|
Halve and seed squash; place, cut side down, in shallow baking pan.
Bake in 350° oven for 30 to 40 minutes or till barely tender (do not overcook).
Cool slightly and peel.
Cut into 1/2-inch slices.
Drain apples, reserving liquid.
Gently stir together apples and squash; turn into a 12x7 1/2x2-inch baking dish.
Stir together reserved apple liquid and cornstarch; stir in corn syrup, butter, lemon juice, nutmeg, and salt.
Cook and stir till thickened and bubbly.
Continue 1 to 2 minutes more.
Pour over squash and apples.
Sprinkle with nuts.
Bake in 350° oven for 25 to 30 minutes.