2 lb. butternut or buttercup 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 into 1/2-inch slices

Heat oven to 350°F. Cut squash in half. Peel and remove seeds. Cut into 1/2-inch slices. Stir together remaining ingredients except apples. 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 over the top. Cover with foil.

Bake 50 to 60 minutes or until tender.

Serves 6.