- 2½ to 2¾ pounds Butternut squash, peeled and seeded, cut into ¼-inch-thick slices or ¾-inch dice (about 6 cups)
- 2¼ pounds medium-size tart green apples (such as Granny Smith), cored and cut into ¼-inch-thick slices or ¾-inch dice (about 6 cups)
- Salt and freshly ground pepper
- ¾ cup mixed raisins and dried cranberries
- ¼ to ½ teaspoon freshly grated nutmeg
- ¾ cup real maple syrup
- ¼ cup (½ stick) butter, cut into pieces
- 1½ tablespoons fresh lemon juice
- Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, 3 to 5 minutes. Drain well.
- Combine squash and apples in a 9- by 13-inch baking dish. Season generously with salt and pepper.
- Combine maple syrup, butter, raisins and cranberries, nutmeg and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
- Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Let come to room temperature before re-warming, covered, in 350°F. oven about 30 minutes.)