8 lg. golden apples
1 c. apple cider
1/2 c. brown sugar
2 (12 oz.) pkgs. frozen squash
2 tbsp. butter
1 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. nutmeg

Core apples, leaving them whole. Cut 1/2-inch slices off top of each. Scoop out pulp, leaving 3/4-inch shells. Reserve pulp. Place apples in shallow baking dish. Combine cider and 1/2 cup brown sugar. Heat until sugar dissolves. Pour over apples. Bake at 325 degrees for 40-45 minutes, basting apples occasionally with syrup.

Meanwhile, chop reserved pulp. In saucepan, combine pulp, squash and butter. Cook until squash is thawed. Add 1 tablespoon brown sugar, salt and nutmeg. Beat with mixer until smooth. Pipe or spoon squash into apples. Sprinkle with nutmeg. Bake 15 minutes longer, basting with syrup from pan. Makes 8 servings.