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Squash and Apple Bake Recipe

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This recipe for Squash and Apple Bake, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurel Clausing
Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
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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