Autumn Butternut Squash

1 butternut squash, 2½-3 pounds
¼ teaspoon salt and pepper
1 tablespoon brown sugar
1½ quarts apples, cored, unpeeled and sliced
1½ tablespoons shortening
¼ cup granulated sugar

Nut topping:
4 cups corn flakes, crushed
½ cup chopped pecans
2 tablespoons melted butter
½ cup brown sugar

Cut squash in half lengthwise. Scrape out seeds; steam for 30 minutes or bake upside down on foil in a 325º oven until tender. Scrape out pulp and mash or beat until smooth. Set aside. Core and slice apples. Heat shortening in skillet, add apples. Sprinkle with sugar. Cover and simmer on low heat until apples are barely tender. Spread in a 9" round or 8" square casserole dish (1½ quarts). Prepare nut topping by mixing together corn flakes, pecans, butter and brown sugar. Assemble by spooning the squash over the apples evenly. Bake in a 325º oven for 12-15 minutes until lightly brown. Serve hot. Makes 8 generous servings.