1 butternut squash, about 3 lb.
2 Bosc pears or any firm variety
1/3 c. slivered almonds
1/2 c. brown sugar
2 tbsp. butter

1. Preheat oven to 350 degrees.

2. Butter a baking dish or casserole, 2 quart size.

3. Peel squash, clean out the insides and cut into quarters. Slice the quarters into pieces about 1/2 inch thick. Set aside.

4. Peel and core the pears and slice into pieces about the same thickness as squash.

5. Alternate squash and pears in casserole, approximately 3 layers. Sprinkle with almonds, then the brown sugar; each layer and finally, dot the top of the casserole with the butter.

6. Bake, uncovered, for approximately 35 minutes, until the squash is tender and cooked through. Makes 4 servings.