3 c. mashed, cooked butternut squash
1/4 c. butter
1 tbsp. brown sugar
1/4 tsp. salt
Dash white pepper
1 1/2 tbsp. butter
5 c. sliced unpared Jonathan apples
1/4 c. granulated sugar
1 1/2 c. Corn Flakes, coarsely crushed
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. melted butter

Season squash with 1/4 cup butter, 1 tablespoon brown sugar, 1/4 teaspoon salt and pepper. Heat 1 1/2 tablespoons butter in a skillet; add sliced apples, sprinkle with 1/4 cup sugar, cover and simmer over low heat until barely tender (about 5 minutes). Spread in a 3 quart casserole; spoon mashed squash evenly over squash. Bake at 350 degrees for 15 minutes. Makes 8 servings.