1 Butternut squash (lg.)
1/4 c. butter
1/4 tsp. salt
Pinch white pepper
1 tbsp. brown sugar
6 Jonathan apples
2 tbsp. oil
1/4 c. sugar

TOPPING:

3 c. coarsely crushed corn flakes
2 tbsp. melted butter
1/2 c. brown sugar

Cut squash and deseed. Bake upside down until tender with water in bottom of pan. Scrape out pulp. Beat with mixer until smooth. Add butter through brown sugar. Core and slice apples. Do NOT peel.

Heat oil in skillet. Add apples and sprinkle with white sugar. Cover and simmer until apples are just tender. Spread apples in 2 quart casserole, spread squash mixture evenly over apples. Sprinkle with topping. Bake uncovered for 15-20 minutes at 325. Serves 8.