1 1/2 lb Butternut squash
2 Apples
1/3 c Brown sugar
2 tb Butter
1 tb Plus 1 ts flour
1/2 ts Salt
1/2 ts Cinnamon
Cut the squash in half lengthwise, then peel it and remove seeds and
stringy fibers. Cut each half into quarter inch slices. Peel and core
apples and cut into thick slices. Combine the squash and apples and
set aside. Mix the brown sugar, butter, flour, salt and cinnamon and
blend with a fork until crumbly. Place half of the squash/apples in a
shallow, ungreased 9x13 pan. Sprinkle with half of the brown sugar
mixture. Add the remaining squash/apples and top with the rest of the
sugar. Cover with foil. Bake at 350 F for 45 minutes to an hour.
