Butternut Squash Apple Cranberry Bake

1 large butternut squash, peeled and cut into 1-inch cubes
2 large tart cooking apples, peeled and cut into 1/2-inch thick slices
1/3 cup dried cranberries
1/4 cup packed brown sugar
1/2 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon ground mace (can substitute ground nutmeg)
2 tablespoons butter, cut into 1/4-inch cubes

Preheat oven to 350 F.

In a small bowl, mix the brown sugar, flour, salt, and mace.

Place squash in an 8×8-inch baking dish. Top with apples and cranberries. Sprinkle sugar mixture on top. Dot with butter cubes. Bake 50 minutes to 1 hour. Stir before serving, so squash and apples are sufficiently sauced.