Thanks to Theresa Lambert, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
3 pounds butternut squash
3 baking apples
6 tablespoons butter
2/3 cup brown sugar, firmly packed
1 1/2 tablespoons flour
1 1/4 teaspoons salt
Cut squash in halves, remove seeds and fiber; peel and cut in slices 1/2 to 3/4 inch thick. Arrange in 13 x 6 x 2-inch baking pan. Core apples, but do not peel. Cut in 1/2 to 3/4 inch slices and lay on top of squash.
Mix butter, brown sugar, flour, and salt; sprinkle over top of apples and squash. Cover pan tightly with aluminum foil. Bake in a 350 degree F. oven about 1 hour, until squash is tender.
Serves 8 to 9.