Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Cooled mashed butternut squash |
| 2 tablespoons | Butter, melted |
| 1 tablespoon | Brown sugar |
| ¼ teaspoon | Salt |
| 6 cups | Peeled chopped apples |
| ¼ cup | Sugar |
| 1½ cup | Cornflakes, crushed |
| ½ cup | Chopped pecans |
| ½ cup | Firmly packed brown sugar |
| 2 tablespoons | Butter |
Combine first four ingredients, stirring well, and set aside. Melt 1 T of the 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 lightly greased 2 quart cas- serole dish. Combing remaining ingredients, stirring well. Sprinkle over squash mixture.
Bake at 350F for 20 minutes.
Source: Nick Cassoni, Cyberealm BBS originally posted 9/92 Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120