Winter squash with apples

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Winter Squash with Apples

 

5 pounds butternut squash

4 baking apples

1/2 cup vegan margarine, melted

1 cup brown sugar, packed

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon mace

 

Cut squash in half, remove seeds and fibers; peel and cut in 1/2

inch slices.

 

Peel and core apples; cut in 1/2 inch slices.

 

Combine the melted margarine, sugar, flour, salt and mace.

 

Mix squash and apple slices; place half of the squash/apple mixture

into a large crockpot. Top with half of the margarine mixture. Add

the remaining apples and squash; top with the remaining margarine

mixture.

 

Cover and cook on auto 5 hours, low 6-7 hours or high 3 1/2 hours.

 

Notes:

The original recipe called for 1 tsp of mace; I made it that way,

and the spicing seemed too strong to me. I've cut the mace back to

1/2 tsp in this rendition of the recipe.

 

This comes out a bit soupy; you could take advantage of that and

serve it over cornbread squares to make a harvest meal. Cornbread

recipes are easily converted for a vegan diet--replace buttermilk

with orange juice, and egg with commercial powdered vegan egg

replacer, and butter with oil or vegan margarine.