This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.

Squash and Apple Bake

½ cup packed light brown sugar

butter, melted

all-purpose flour

salt

mace

butternut squash

apples

Preheat oven to 350 degrees F (175 degrees C).


In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.


Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.


I always always get rave reviews when I make this dish for company. My family loves it too including my picky kids! Instead of mace I add 1 tsp. vanilla 1 tsp. cinnamon and a dash of nutmeg and I never use anything but Granny Smith apples. This one is definately a keeper!

Not quite a five star but more than a four. I used about a 1/4 t allspice 1/4 t nutmeg and 1/2 t cinnamon to replace mace. Next time I think I'll cube the squash to get better mixing with the apples. I don't know why it said to sprinkle the spice mix. It was like a thick sauce that had to be spread.

The mixture for this squash is wonderful but there is not enough of it. Also it is a bear to clean the dish you cook it in. I would make again without the apples and double the mix and coat the pan. Great flavor in the surgar mix!

So easy to make ! I used Butternut Squash, and basic red apples (whichever red apple that was on sale at the market).  A trick to easily peel a butternut, is to boil it (whole) in radily boiling water  for 4 minutes, remove from water, let cool, and then the  skin peels of easly with a potatoes peeler.  Trick: The blanching softens the peel, and makes for easy peeling.

I also altered this recipe a bit by using nutmeg instead of mace. I also had some boneless chicken breast which I partially cooked first and laid on top of the squash/apple/spice mix. My son said DO NOT throw away this recipe.

What an easy treat...the hardest part is being the squash. I actually goofed and mixed everything together but it still tasted delish! Also sprinkled toasted almonds on top to add some crunch.

much too sweet for my family. My children thought they were having dessert for supper so that made them pretty happy! I like the combo of apples and squash but I'll cut the sugar in 1/2 next time.

Delicious! The apples add nice flavor; I used cinnamon fresh nutmeg and allspice.

I have been making this recipe for more years than I care to admit! It is in my Betty Crocker Cookbook I have had since 1976. I always make this for the holiday's dinners. Some of my family think sweet potato's must be covered in marshmellow (yuck!) I use less sugar depending on the tartness of the apples. No mace just cinnamon. I have also used curry powder most yummy and nice mid year change from the cinnamon. Also I don't melt the butter I just put pieces of butter on top. Best of all this can be put together the day before store in fridge and simply let come to room temp before placing in the oven. Even the kids will eat it with the apples. Enjoy-

squash and apple bake

Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 8

Author : Paula

Ingredients

Instructions

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