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This recipe for Squash and Apple Bake, by Laurel Clausing, is from The Clausing Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pounds butternut squash (I use a fairly large squash. I have no idea how much it weighs.) 1/2 tsp. salt (I don't use) 1/2 c. brown sugar (packed) 1/2 tsp. mace (have never used mace. Instead I use 1/2 tsp. cinnamon and 1/4 tsp. nutmeg) 1/4 c. butter, melted 2 baking apples, cored and cut into slices 1 TB. flour
I cut the squash into approximately 1/2 inch slices before I peel the squash. Then I cut off the rind. Instructions say to cut squash in half and remove seeds and fibers; pare squash. Whatever works for you is what I say. Stir together remaining ingredients, except apples. Arrange squash in baking dish (11X7 or 9X13 depending on how much squash you have); top with apples. Sprinkle sugar mixture over top. You can't really sprinkle. I try to glop it on and spread it around. It melts over the squash and apples when it cooks. Cover with foil. Bake 50-60 min. at 350 until squash is tender.
We love this dish. I use more apples than two because they taste so good. I use the apple corer slicer that we got from Pampered Chef (or elsewhere) to core and cut the apples. This dish is really good with pork chops and rice.
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