Butternut Squash and Apple Bake


1 medium butternut squash (1-1/2 pounds)

1 tablespoon butter or margarine

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon brown sugar

2 medium apples, peeled and cored

1/4 teaspoon cinnamon

2 tablespoons sugar



1 cup corn flakes, slightly crushed

1/4 cup chopped pecans

1 tablespoon butter, melted

1 tablespoon brown sugar



Preheat oven to 350 degrees

Peel squash and cut in half lengthwise. Remove seeds and cut in large pieces.

Place in a large pan with 2 inches of water.

Cover and steam for 20 to 30 minutes or until squash is tender. Drain well.

Add 1 tablespoon butter, salt, pepper, and brown sugar.

Mash with electric mixer and set aside.

Butter a 9-inch round pie pan.

Thinly slice apples and arrange in pan. Sprinkle with cinnamon and sugar.

Spread squash over apples.

In a small bowl combine topping ingredients. Sprinkle over squash.

Bake for 25 to 30 minutes or until apples are tender.

Serves 8