2 1/2 c. winter squash or pumpkin
1 1/2 c. apples, peeled and sliced (2 to 3 apples)
3 tbsp. melted butter
1/4 c. brown sugar
1 tsp. cinnamon
1/2 c. walnuts, pecans or chestnuts, coarsely chopped (optional)
1 tbsp. butter

You may use any winter squash, such as butternut, buttercup, Hubbard, turban or acorn. It's best to use an apple such as Cortland, which won't get mushy when cooked.

Peel squash or pumpkin and cut into small cubes. Put a layer of squash into a greased 2 quart casserole. Combine melted butter with sugar, cinnamon and, if desired, a dash of salt. Sprinkle some of this over the squash. Top with a layer of apples. Repeat, using up the squash, brown sugar mixture and apples. Sprinkle with nuts, then dot with pieces of the 1 tbsp. butter.

If you use chestnuts, cook them first. Cut an X in the chestnut so it won't explode during cooking, and roast on a cookie sheet at 425 degrees for about 15 minutes. Or boil the chestnuts in water for 10 to 15 minutes. Peel the chestnuts after cooking. They're easiest to peel when still warm.

Cover the casserole and bake 45 to 60 minutes at 350 degrees, or until squash is tender. Serve as a vegetable. Makes 6 to 8 servings.