Butternut Squash and Apple Casserole

• 1 small butternut squash (about 2 to 2 1/2 lbs)  
• 2 tart apples
• 1/2 cup brown sugar, firmly packed
• 4 tablespoons butter, cold
• 1 tablespoon flour
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.

Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

This is nice because the squash and apples retain a shape—not mashed mush. ~G