Squash & Apple Bake

This is the kind of side dish that belongs on every fall and Thanksgiving table. Sliced butternut squash layered with apple slices, topped with a brown sugar and butter mixture, and baked until everything turns soft and caramelized.

Mace is the unexpected spice here, and it’s what sets this apart from the dozens of squash-and-apple recipes out there. Mace has a warmer, more complex flavor than nutmeg (they come from the same plant), and it adds a subtle perfume that makes the whole dish smell incredible without overpowering the natural sweetness of the squash and apples.

Baking covered with foil traps steam so the squash cooks through to tender without drying out. The brown sugar melts with the butter into a glossy glaze that coats every slice, turning the bottom of the baking dish into a pool of caramel.

Pro Tips

• Slice the squash and apples to the same ½ inch thickness so they cook at the same rate
• Use a firm apple like Granny Smith that holds its shape during the long bake; soft varieties turn to mush
• Check tenderness with a fork at 50 minutes; the squash should be soft with no resistance
• Let it rest for a few minutes before serving so the glaze thickens slightly

Variations

• Add a handful of chopped pecans on top during the last 10 minutes for crunch
• Substitute cinnamon for mace if you can’t find it, though the flavor will be different
• Use acorn or delicata squash for a slightly different sweetness and texture