2 pound butternut or buttercup squash

½ cup brown sugar, packed

¼ cup butter or margarine, melted

1 tablespoon flour

1 teaspoon salt

½ teaspoon mace

2 baking apples, cored and cut into ½ inch slices

Heat oven to 350⁰.  Cut each squash in half.  Remove seeds and fibers; pare squash.  Cut into ½ inch slices.  Stir together remaining ingredients except apple slices.  Arrange squash in an ungreased baking dish, 11 ½ x7 ½ x1 ½ inches; top with apple slices.  Sprinkle sugar mixture on top; cover with foil.  Bake for 50-60 minutes or until the squash is tender.