A sweet side dish in which all the Fall aromas will fill the kitchen as it bakes.
Yield: 4 Servings
4 cups (1 pound) butternut squash, peeled and seeded, sliced 1⁄- inch thick
2 cups firm apples, (skin on), cored and sliced 1⁄2-inch thick
1⁄4 cup packed light brown sugar
2 tablespoons butter, melted
1 tablespoon flour
1/2 teaspoon salt
1⁄2 teaspoon ground mace
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