5 lbs. Butternut squash
4 baking apples
1/2 cup butter, melted
1 cup brown sugar, packed
2 Tbs. flour
2 tsp. salt
1 tsp. mace
Cut squash in half, removing seeds and fibers; pare and cut in 1/2-inch slices. Pare and core apples; cut in 1/2-inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of the removable liner. Top with one half the apple slices and one half the sugar mixture. Repeat layers. Place in base. Cover and cook on auto 5 hours, low 6-7 hours or high 3 1/2 hours.
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