Sweet Butternut Squash Casserole recipe

e1 butternut squash, 2.5-3 lbs.
1/4 cup butter or margarine
1 tablespoon brown sugar
1/4 teaspoon salt
pinch white pepper
1 1/2 tablespoons shortening
2 pounds Granny Smith apples, unpeeled, sliced
¼ cup sugar
3 cups corn flakes
1/2 cup chopped pecans
2 Tbsp butter, melted
1/2 cup brown sugar, packed1. Preheat oven to 350 degrees F.
2. Measure 3 cups of cornflakes cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup.
3. Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, until tender. (If baking, it will take approximately 40-45 minutes.)
4. Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set aside.
5. Slice apples very thinly. In skillet, melt shortening and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9-inch casserole and spoon squash mixture evenly over apples

For the Topping:
Mix all ingredients (corn flakes, pecans, melted butter and brown sugar) and spread over squash and bake at 325 degrees F for 12-15 minutes, or until lightly browned.