Baked Squash and Apples

  • 2 lbs. butternut, buttercup or kabocha squash, (pierced with a sharp knife a few times and microwaved whole for 1 minute, then peeled, seeded, fibers removed and cut into 1/2 inch slices, arranged in an un-greased oblong baking dish)
  • 2-3 baking apples such as Stayman Winesap, Pink Lady, Honey Crisp or Gold Rush (cored and cut in to 1/2 inch slices and arranged on top of squash. Red skinned winesaps are nice for color contrast)

Combine in small bowl and then sprinkle on top of apples and squash:

 

 

  • 1/3 c. brown sugar
  • 3 T butter
  • 1 T flour
  • 1 t salt
  • 1/4 t mace (optional)

Cover and bake at 350 F until squash is tender, 40-50 minutes


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