Autumn Casserole

Topping

• 4 teaspoon(s) sugar
• 3 cup(s) cornflakes, coarsely crumbled
• .75 cup(s) pecans, chopped
• 4 tablespoon(s) butter, melted

Apple Mixture

• 2.5 tablespoon(s) butter
• 6.5 large cooking apples, peeled, cored and sliced (not too thin)
• 4 teaspoon(s) granulated sugar

Squash Mixture

• 6 cup(s) (fresh or frozen cubed butternut or other dry) squash, boiled until tender
• 4 tablespoon(s) butter
• 2 tablespoon(s) brown sugar
• .25 teaspoon(s) salt

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Directions

1. Preheat oven to 350 degrees F. Mix topping ingredients in a bowl; set aside.
2. Prepare apples: Heat 2 1/2 tablespoons butter in a skillet over medium heat. Add apples and sauté about 3 minutes, or until tender. Stir in granulated sugar. Transfer to a glass or ceramic 9" x 13" baking pan, spreading apples evenly.
3. Prepare squash: In a bowl, mash cooked squash with 4 tablespoons butter, brown sugar, and salt. Spread squash evenly over apples. Sprinkle cornflake topping over squash.
4. Bake for 20 minutes, or until topping is golden brown and crunchy.
5. Each serving: About 387 calories, 3g protein, 46g carbohydrate, 24g fat (10g saturated), 5g fiber, 43mg cholesterol, 330mg sodium

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