You can use butternut squash, when available for the butternut.

3 lbs. butternut squash
3 baking apples
6 tbsp. butter or reg. butter
2/3 c. brown sugar, firmly packed
1 1/2 tbsp. flour
1 1/4 tsp. salt

Cut squash in halves, remove seeds and fiber; peel and cut in slices 1/2 to 3/4 inch thick. Arrange in 13x6x2 baking pan.

Core apples, but do not peel. Cut in 1/2 to 3/4 inch slices and lay on top of squash.

Mix butter, brown sugar, flour, and salt; sprinkle over top of apples and squash. Cover pan tightly with aluminum foil. Bake in moderate (350 degrees) oven about 1 hour, until squash is tender. Makes about 9 servings.