Crockpot Squash and Apples

5 pounds butternut squash
4 baking apples
1/2 cup butter, melted
1 cup packed brown sugar
2 tablespoons flour
2 teaspoons salt
1 teaspoon mace

Cut squash in half, remove 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.