2 1/2 to 2 3/4 lbs butternut squash (about 2 squash), peeled, qurtered lenghtwise, seeded, cut crosswise into 1/4 inch pieces

2 1/4 lbs tart apples (such as Granny Smith), peeled, quartered, cored, cut crosswise in to 1/4 inch pieces

3/4 cups dried currants

Nutmeg

3/4 cup maple syrup

1/3 cup butter

1 1/2 tablespoons lemon juice

Preheat oven to 350 F. Cook squash in boiling water until almost tender, about 3 minutes. Drain well. Combine squash, apples, and currants in a glass baking dish. Season generously with nutmeg, salt, and pepper. Combine syrup, butter, and lemon juice in a heavy, small, saucepan. Whisk over low hear until butter melts. Pour mixture over squash and apples and toss to coat evenly.

Bake until squash and apples are very tender, stirring occasionally, about an hour. Cool 5 minutes.