Squash and Apple Bake

from Eggs on Sunday

Growing up, this was always my favorite dish at holiday meals - the squash and apples just seem to melt into each other, and the mace is a wonderful flavoring for each.

1 medium butternut squash (about 2 pounds), peeled, seeded, and sliced into 1/2-inch thick half moons
2 large apples, peeled, cored and sliced into 1/2-inch thick half moons
1/2 cup light brown sugar
1/4 cup melted unsalted butter (4 tablespoons, or half a stick)
1 tablespoon all-purpose flour
1 teaspoon coarse kosher salt
1/2 teaspoon ground mace

Preheat the oven to 350 degrees F. Place the squash and apple slices in a 9×13 glass or ceramic baking dish; you can tuck the apple slices between the squash slices for a prettier presentation.

In a small bowl, combine the melted butter with the brown sugar, flour, salt and ground mace. Pour this mixture over the pan of squash and apples, trying to cover most of the surfaces.

Cover the pan with foil and bake for 50-60 minutes, until the squash is tender when pierced with a knife. Serve with a spoon, so you can scoop the juices over the squash and apples.

Serves 8-10.