This is my mother-in-law's recipe, but I've made it so often I feel as though it's my own! Squash and apples are representative of New England in the fall, and taste even better when baked together. It's a wonderful Thanksgiving dish. —Judith Hawes, Chelmsford, Massachusetts
4-6 ServingsPrep: 15 min. Bake: 50 min.
- 1 medium buttercup or butternut squash (about 1-1/4 pounds), peeled and cut into 3/4-inch slices
- 2 medium apples, peeled and cut into wedges
- 1/2 cup packed brown sugar
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon ground mace
- Arrange squash in a 2-qt. baking dish. Top with apple wedges. Combine
- the remaining ingredients; spoon over apples.
- Bake, uncovered, at 350° for 50-60 minutes or until tender.
- Yield: 4-6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 198 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 284 mg sodium, 34 g carbohydrate, 3 g fiber, 1 g protein.