Picture Courtesy of: Can’t Stay Out Of The Kitchen
I have been making this since I got my first Betty Crocker cookbook as a child. My husband hates winter squash and yams but I love this recipe. It is really good. I use Sweet Mama, Kabocha and Uncle David’s Dakota Dessert squash, which ever is handy since I am not a fan of Butternut squash. A perfect blend of harvest fruits in the fall.
2 pounds butternut squash or other winter squash (see my choices above)
1/2 cup brown sugar (packed)
1/4 cup butter – melted
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon mace (You can use cinnamon and/or nutmeg instead)
2 baking apples, (golden delicious, granny smith etc) cored and cut into 1/2-inch slices
Heat oven to 350 degrees.
Cut each squash in half and remove seeds and fibers; peel squash. Cut into 1/2-inch slices. (I find it easier to peel the squash once it is sliced into 1/2″ slices)
Stir together remaining ingredients except apples. Arrange squash in ungreased baking dish alternating with apple slices.
Sprinkle sugar mixture over top; cover with foil and bake 50 to 60 minutes or until squash is tender.
You posted this just in time. This week, I harvested my big Orange Hopi Squash.
And …. it’s delicious! She started making this for us when she was just learning her way around the kitchen.