3 c. mashed, cooked butternut squash
1/4 c. butter
2 tbsp. brown sugar
1/4 tsp. salt
Dash of white pepper
1 1/2 tbsp. butter
1/2 c. chopped pecans
1/2 c. brown sugar
6 c. sliced pared or unpared Jonathan apples (about 2 lb.)
1 tsp. cinnamon
1/4 c. sugar
1 1/2 c. corn flakes, coarsely crushed
2 tbsp. melted butter

Season squash with 1/4 cup butter, 1 tablespoon brown sugar, 1/4 teaspoon salt and pepper. Heat 1 1/2 tablespoons butter in a skillet; add sliced apples, sprinkle with 1/4 cup sugar, cover and simmer over low heat until barely tender (about 5 minutes).

Spread in a 3 quart casserole; spoon mashed squash evenly over apples. Mix cornstarch with pecans, 1 teaspoon cinnamon, 1/2 cup brown sugar and melted butter. Sprinkle over squash. Bake in a 350 degree oven for 15 minutes. Makes 8 servings.