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.
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 all-purpose flour
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon ground mace
Arrange squash in a 2-quart baking dish.
Top with apple wedges.
Combine the remaining ingredients; spoon over apples.
Bake, uncovered, at 350°F for 50-60 minutes or until tender.