1 butternut squash (2 1/2-3 lb.)

Cut squash, scrape out seeds. Steam 30 minutes or bake upside-down on foil 300 degrees until tender or microwave. Scrape out pulp and mash or beat smooth. Season with: 1 tbsp. brown sugar 1/4 tsp. salt Pinch white pepper

Core and slice Jonathan apples (6 medium), don't peel. Heat 1 1/2 tablespoons shortening in small skillet. Add apples, sprinkle 1/4 cup sugar on. Cover and simmer until tender.

NUTTY TOPPING:

3 single serve boxes cornflakes, crushed coarsely
1/2 c. chopped pecans
2 tbsp. melted butter
1/2 c. brown sugar

Spread fried apples in 8 inch square or 9 inch round casserole (1 1/2 quart). Spoon squash evenly over. Sprinkle nutty topping over and bake at 325-350 degrees until light brown.