I bought a squash last week at the grocery store. I have never cooked a squash before, but I loved it when my mom made it when we were kids. Probably because she served it with brown sugar and marshmallows! I was just going to bake it tonight to serve with pork chops, but when I checked out the Betty Crocker cookbook to find out how to bake it, I found a recipe for Squash and Apple Bake too. It sounded good and had everything on hand, except mace… I didn’t even know what mace was so after googling, I substituted nutmeg and cinnamon.
I will probably definitely make this again. Chad even liked it, and he’s not a squash fan.
Squash and Apple Bake
2 lbs butternut squash (or buttercup)
1/2 cup brown sugar
1/4 cup butter, melted
1 tbsp flour
1 tsp salt
3/8 tsp nutmeg and 1/8 tsp cinnamon (or 1/2 tsp mace)
2 baking apples, cored, and cut into 1/2″ slices
- Heat oven to 350. Prepare squash by washing and cutting into 1/2″ slices.
- Mix all ingredients except squash and apples.
- Arrange squash slices in rectangular 11×7″ pan. Top with apple slices. Sprinkle with sugar mixture.
- Cover with aluminum foil and bake 50-60 minutes or until squash is tender.