Squash & Apple Bake
Yield
6 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
butternut squash
or buttercup |
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
butter
or margarine, melted |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
mace
|
|
| 2 | each |
apples
peeled, cored, and cut into 1/2 inch slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
butternut squash
or buttercup |
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
butter
or margarine, melted |
|
| 15 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
mace
|
|
| 2 | each |
apples
peeled, cored, and cut into 1/2 inch slices |
|
Directions
Cut each squash in half.
Remove seeds and fibers; pare squash.
Cut into ½ inch slices.
Stir remaining ingredients together, except apple slices.
Arrange squash in an ungreased 11 by 9 inch baking dish .
Top with apple slices.
Sprinkle sugar mixture over top.
Cover with foil.
Bake in a 350℉ (180℃) F oven for 50 to 60 minutes, or until squash is tender.
