1 (2-3 lb.) butternut squash
1/4 c. butter
1/4 tsp. salt
1 tsp. brown sugar
1/4 tsp. pepper
1 1/2 qts. apples (about 6 med. apples)
1 1/2 tsp. shortening

Cut squash and scrape out seeds. Boil until tender. Season with butter, salt, brown sugar, and pepper. Core and slice apples (do not peel). Heat shortening in skillet (use a small skillet to conserve the juice). Add the apples; sprinkle with 1/4 cup granulated sugar. Cover and simmer on low heat until the apples are barely tender.

NUTTY TOPPING:

3 individual pkgs. cornflakes, crushed
1/2 c. chopped pecans
2 tbsp. melted butter
1/2 c. brown sugar

Spread apples in an 8-inch square shallow casserole. Spoon the whipped squash evenly over all. Bake at 350 degrees for 15 minutes.