Autumn Squash Casserole

• 3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
• 1/4 cup butter
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1 dash white pepper
• 1 1/2 tablespoons butter
• 6 cups sliced peeled apples
• 1/4 cup white sugar
• 1 1/2 cups cornflakes cereal, coarsely crushed
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 2 tablespoons melted butter

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
3. Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
4. Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
5. Bake in the preheated oven until heated through, about 15 minutes.

squash , butter, brown sugar, salt, white pepper, butter, peeled apples, white sugar, cornflakes cereal, pecans, brown sugar, butter

Taken from www.allrecipes.com/recipe/78726/autumn-squash-casserole/ (may not work)