SQUASH AND APPLE BAKE|
2 lb. squash (acorn, butternut
or even sweet potatoes)
1/2 c. brown sugar, packed
1/4 c. butter or oleo, melted
1 Tbsp. flour
1 tsp. salt
1/2 tsp. mace or nutmeg
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-inches.
Top with apple slices. Sprinkle sugar mixture over top; cover
with foil. Bake 50 to 60 minutes or until squash is tender.
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