Squash & Apple Bake
- 2 lbs. butternut squash
- ½ cup brown sugar, packed
- ¼ cup butter, melted
- 1 tablespoon flour
- 1 teaspoon salt
- ½ teaspoon mace
- 2 baking apples, cored and cut into ½ inch slices
Heat oven to 350. Cut squash in half (remove seeds, fiber and peel). Cut into ½ inch slices. Stir together remaining ingredients, except apple slices. Arrange squash in an ungreased baking dish, 11 ½ x 7 ½ x 1 ½. Top with apple slices (I often alternate slices of apple and squash). Sprinkle sugar mixture over top (it is too gooey to sprinkle – I spread as well as I can). Cover with foil or top, bake 50 – 60 minutes or until squash is tender. (Usually takes at least 15 minutes more)
- Serves 6.
(Mary Collins, September 1977)