Crockpot Squash with Apples
5 pounds butternut squash (or other winter squash)
4 cooking apples
1/2 cup butter, melted
1 cup brown sugar, packed
2 tablespoons flour
2 teaspoons salt
1 teaspoon ground mace, cinnamon, or a combination
Cut squash in half and remove seeds, soft pulp, and fibers; peel and
cut in 1/2-inch slices. Peel and core the apples; cut in 1/2-inch slices.
Combine the melted butter, sugar, flour, salt and mace or cinnamon.
Layer half of the butternut squash in the bottom of the crockpot; top
with one half of the apple slices and half of the sugar and spice mixture.
Repeat layers. Cover and cook on HIGH for 1 hour, then switch to LOW
and cook 3 to 5 hours longer, or until butternut squash is tender.