This recipe comes from Simply in Season cookbook (page 201), in the “Autumn” section. Since both squash and apples are plentiful, it is a good choice for Thanksgiving dinner. It's simple and delicious. My dad, who was never previously a fan of squash, requests it.
2 pounds / 1 kg butternut squash (buttercup squash is also acceptable), peeled, seeded and with fibres removed. Cut into ½ inch or 1 cm slices. Place in ungreased baking dish.
2-3 apples (cored and cut into ½ inch or 1 cm slices), peeled or unpeeled. Arrange on top of squash
Mix in a small bowl: 3 T melted butter or margarine, 1/3 cup brown sugar, 1 T flour, 1/2 tsp. salt and a dash of nutmeg or mace. Sprinkle on top of squash and apples. Cover and bake about 40-50 minutes at 350° F or until squash is tender. Serve warm.