Autumn Squash Casserole

Ingredients

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

Equipment

• frying pan
• sauce pan
• oven

Directions

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.
3. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
4. 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.
5. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
6. Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter.
7. Sprinkle the cornflake mixture evenly over the squash.
8. Bake in the preheated oven until heated through, about 15 minutes.