SQUASH:

3-4 c. mashed, cooked butternut squash
1/4 c. butter
1 tbsp. brown sugar
1/4 tsp. salt
Dash white pepper

TOPPING:

1 1/2 c. Corn Flakes, crushed
1/2 c. pecans
1/2 c. brown sugar
2 tbsp. melted butter

APPLE MIXTURE:

2 tbsp. butter
6 c. sliced thin apples
1/4 c. granulated sugar

Cut squash into small chunks and boil in water about 15-20 minutes until just soft. Drain very well of all liquid then mash and season with above squash ingredients.

In frying pan, heat butter and add apples and sugar and cover and simmer over low heat for 5 minutes.

Spread apples in bottom of 3 quart casserole and spoon the squash mixture over them.

Mix crushed Corn Flakes, brown sugar and pecans with melted butter and sprinkle on top of casserole. Bake 20 minutes at 350 degrees and serve.