Recipe from “Better Crocker’s Cookbook”
2 lbs butternut or delicata squash
1/4 cup maple syrup or packed brown sugar
1/4 cup butter, melted
1 tablespoon flour (whole wheat is fine)
1/2 teaspoon mace or nutmeg (I also like to throw in a little) cinnamon, allspice, and/or ground cloves)
2 lbs apples
Cut squash in half vertically. Remove seeds and "guts." Peel with vegetable peeler or large knife. (I usually find peeling easier if the squash is first cut in half horizontally.) Cut into 1/2 inch slices. Core and slice apples into 1/2 inch slices.
Mix apples and squash in ungreased baking dish. In another container, mix maple syrup, butter, flour, salt, and spices. Pour liquid mixture over squash mixture. Cover and cook in oven preheated to 350 degrees until squash is tender, 50 to 60 minutes.