1 med. butternut squash, halved lengthwise, peeled and seeded
1 med. apple, cored, peeled and quartered
1/4 c. packed brown sugar
1/4 c. butter, softened
1 1/2 tsp. flour
1/2 tsp. salt
1/4 tsp. cinnamon

Cut squash into 1/2-inch slices. Arrange slices in 8-inch square dish. Cut apples into thin slices; place on top of squash. Combine remaining ingredients until well blended. Drop by spoonfuls over apple-squash mixture. Cover with plastic wrap. Cook at MEDIUM 17 to 20 minutes or until squash is tender. Let stand, covered, 3 minutes before serving. Yield: 4 servings.