Yield: 8 servings
|3 cups||Cooled mashed butternut squash|
|2 tablespoons||Butter, melted|
|1 tablespoon||Brown sugar|
|6 cups||Peeled chopped apples|
|1½ cup||Cornflakes, crushed|
|½ cup||Chopped pecans|
|½ cup||Firmly packed brown sugar|
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