2 to 3 lbs. butternut squash
1/4 c. butter
1 tbsp. brown sugar
1/4 tsp. salt
Dash of pepper
1/4 c. sugar
1 1/2 qt. Jonathan apples, peeled (about 2 lbs. tart apples)

TOPPING:

3 c. Corn Flakes
1/2 c. pecans
2 tbsp. butter
1/2 c. brown sugar

Cut squash in half lengthwise, clean out seeds. Bake face down in shallow pan of water until tender, 30 minutes, scrape out pulp. Mash until smooth, stir in butter, brown sugar, salt and pepper. Heat butter in skillet, add apples, sprinkle sugar. Simmer until tender. Spread apples in large flat casserole, spoon in squash, top with Corn Flakes, pecans, melted butter, brown sugar. Bake 15 to 20 minutes at 350 degrees.