- 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
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
- Bake in the preheated oven until heated through, about 15 minutes.