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

Season squash with 1/2 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 cornflakes with pecans, 1/2 cup brown sugar and melted butter. Sprinkle over squash. Bake in a 350 degree oven for 15 minutes. Makes 8 servings.