This is so good you could almost serve it for dessert. There is a splendid apple pie flavor with sweet mashed squash on top. My guests raved about it.

• 1 medium (1 1/2 pounds) butternut squash
  
• 1 tablespoon butter or margarine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon brown sugar
• 1 large apple, peeled and cored
• 1/4 teaspoon cinnamon
• 2 tablespoon sugar
• Topping
• 1 cup corn flakes, slightly crushed
• 1/4 cup chopped pecans
• 1 tablespoon butter, melted
• 1 tablespoon brown sugar
  

Microwave squash for 5 – 8 minutes or until soft enough to handle safely. Peel squash and cut in half lengthwise. Remove seeds and cut in large pieces. Place in a large pan with 3 inches of water. Cover and steam for 20 - 30 minutes or until squash is very tender. Drain well. Add 1 tablespoon butter, salt, pepper, and brown sugar. Mash with electric mixer. Set aside.

Preheat oven to 350 degrees. Butter a 9-inch round pie pan. Thinly slice apples (1/8 inch thick) and arrange in bottom of the pie pan. Sprinkle with cinnamon and sugar. Spread squash over apples.

In a small bowl combine topping ingredients. Sprinkle over squash. Bake for 30- 40 minutes or until apples are tender.

Serves 8

Nutritional information per serving:

• Calories: 125
  
• Fat, gm.: 4
  
• Protein, gm.: 1
  
• Carb. gm.: 22
  
• Cholesterol, mg.: 10
  
• Fiber: low