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Butternut Squash Casserole

1 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 apple, unpeeled, sliced
1/4 cup sugar

3 cups corn flakes
1/2 cup chopped pecans
2 tablespoons melted butter
1/2 cup brown sugar, packed

Measure 3 cups of cornflake 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.

Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes,
or bake on foil, cut-side down, in 350 deg. oven until tender. (If
baking, it will take approximately 40-45 minutes.) Scrape out pulp
and mash or beat in mixer or processor until smooth. Add butter,
brown sugar, salt and pepper; set aside. 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"
casserole and spoon squash mixture evenly over apples. TOPPING:
Mix all ingredients and spread over squash and bake in 325 deg.
oven for 12-15 minutes, or until lightly browned. Serves 8.


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