I am new to all the winter squashes except for acorn squash, so I was looking for a recipe for my butternut squash that I picked up last week. I'm so glad I found this one. I followed the recipe very closely, except I used splenda brown, 1/4 cup instead of the brown sugar. I have to say, this was delicious! I also used cinnamon instead of mace, because I sniffed the mace before I started and didn't really care for the aroma. I'm glad I went with the cinnamon. It was so warm and comforting! The apples go so well with the squash and they compliment each other. I love the way the flour thickens the pan juices and the end result is reminiscent of apple pie filling - YUM! My husband and I are both diabetic, and this dish was like a "forbidden" dessert to us, but still sugar-free! I removed the cover and baked the dish another 15 minutes at the end, just to thicken those delicious juices a little more. I had used 2 more apples than the recipe called for, and that made a little extra liquid. Used 4 different varieties of apples, and they all worked great. I also boiled the squash before peeling, which made it quite easy to peel - ( 5 min. rolling boil). Thank you, Paula for sharing this easy and delightful recipe. I will enjoy this for years to come.
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I am new to all the winter squashes except for acorn squash, so I was looking for a recipe for...