Butternut Casserole

• 1 1/2 c. mashed, cooked butternut squash
• 1 1/2 tsp. brown sugar
• dash of white pepper
• 3 c. sliced, unpared Jonathan apples
• 3/4 c. cornflake crumbs
• 1/4 c. brown sugar
• 2 Tbsp. butter
• 1/8 tsp. salt
• 2 1/4 tsp. butter
• 2 Tbsp. sugar
• 1/4 c. chopped pecans
• 1 Tbsp. butter

1. Season squash with 2 tablespoons butter, 1 1/2 teaspoons brown sugar, salt and pepper.
2. Heat 2 1/4 teaspoons butter in skillet. Add apples and sprinkle with 2 tablespoons sugar.
3. Cover and simmer over low heat until barely tender (about 5 minutes).
4. Spread in 1 1/2-quart casserole dish.
5. Spoon squash evenly over apples.
6. Mix cornflake crumbs with pecans, 1/4 cup brown sugar and melted butter.
7. Sprinkle over squash.
8. Bake in 350u0b0 oven for 15 minutes.

brown sugar, white pepper, apples, cornflake crumbs, brown sugar, butter, salt, butter, sugar, pecans, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=591519 (may not work)