Autumn Butternut Squash

Made this for a holiday dinner with friends. One of the men does not like squash . . . period! His wife told me not to tell him what was in the casserole. He not only liked it, but went back for seconds! So there you go. Never say never. All depends on how it's prepared.

1 butternut squash, 2-1/2 to 3 pounds

1/4 teaspoon salt and pepper

1 tablespoon brown sugar

1-1/2 quarts apples, cored, unpeeled and sliced

1-1/2 tablespoon shortening

1/4 cup granulated sugar

Nut topping:

4 cups corn flakes, crushed

1/2 cup chopped pecans

2 tablespoons melted butter

1/2 cup brown sugar

Cut squash in half lengthwise. Scrape out seeds; steam for 30 minutes or bake upside down on foil in a 325º oven until tender. Scrape out pulp and mash or beat until smooth. Set aside.

Core and slice apples. Heat shortening in skillet, add apples. Sprinkle with sugar.

Cover and simmer on low heat until apples are barely tender. Spread in a 9-inch round or 8-inch square casserole dish (1-1/2 quarts).

Prepare nut topping by mixing together corn flakes, pecans, butter and brown sugar. Assemble by spooning the squash over the apples evenly. Bake in a 325º oven for 12-15 minutes until lightly brown. Serve hot. Makes 8 generous servings.