2 lb. butternut or buttercup squash
1/2 c. brown sugar, packed
1/4 c. butter, melted
1 tbsp. flour
1 tsp. salt
1/2 tsp. mace or cinnamon
2 baking apples, cored and cut into 1/2 inch slices

Heat oven to 350 degrees. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2 inch slices. Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2). Top with apple slices.

Bake 50-60 minutes or until squash is tender. Buttercup squash bakes in less time than butternut squash.

NOTE: Be careful when lifting foil to test for tenderness - hot steam can burn.

Thickness of squash slices can lengthen or shorten baking time. Baking dish size may vary.