2 lb. butternut squash
1/2 c. brown sugar
1/4 c. butter, melted
1 tbsp. flour
1 tsp. salt
1/2 tsp. mace
2 baking apples, cored and cut in 1/2-inch slices

Heat oven to 350°F. Cut squash in half. Remove seeds and fibers; pare squash and cut in 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-inches. Top with apple slices. Sprinkle sugar mixture on top. Cover with foil.

Bake 50 to 60 minutes or until squash is tender.

Yield: 6 to 8 servings.