3 c. cooked, mashed butternut squash
2 tbsp. butter, melted
1 tbsp. brown sugar
1/4 tsp. salt
1 tbsp. butter
6 c. peeled, chopped apple
1/4 c. sugar
1 1/2 c. cornflakes, coarsely crushed
1/2 c. chopped pecans
1/2 c. firmly packed brown sugar
2 tbsp. butter, melted

Combine first 4 ingredients, stirring well; set aside. Melt 1 tablespoon butter in a large skillet, add apples and sugar. Cover and simmer 8-10 minutes or until tender. Drain off excess liquid. Stir apples into squash mixture.

Spoon into a lightly greased 2 quart casserole. Combine remaining ingredients, stirring well. Sprinkle over squash. Bake at 350 degrees for 20 minutes or until thoroughly heated.