3/4 c. brown sugar, divided
2 tbsp. lemon juice
1 tsp. ground cinnamon
1/2 tsp. salt
3 to 4 c. peeled, sliced, uncooked butternut squash
1 can apple pie filling
1/2 c. all-purpose flour
1/2 c. quick-cooking oats
6 tbsp. butter, softened

Combine 1/2 cup brown sugar, lemon juice, cinnamon, salt, squash and pie filling. Spoon into 10 x 6 x 2 inch greased dish. Cover and bake at 375 degrees for 30 minutes. Combine remaining ingredients until crumbly. Sprinkle over squash mixture. Bake uncovered about 45 minutes or until squash is tender. Serve warm. 8 servings.