2 1/2-2 3/4 pounds butternut squash, peeled, quartered lengthwise, seeded, cut crosswise into 1/4 inch thick slices
2 1/4 pounds medium size tart green apples, peeled, quartered, cored, cut crosswise into 1/4 inch thick slices
3/4 cup dried currants
freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

Heat oven to 350°F. Cook squash in large pot of boiling salted water 3 minutes till almost tender. Drain well. Combine squash, apples and currants in 9x13 inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat till butter melts. Pour syrup over squash mixture and toss to coat evenly. Bake 1 hour till squash and apples are very tender, stirring occasionally. Cool 5 minutes.