This is for Orlena in Illinois, who in the 11/14/09 newsletter requested recipes for butternut squash. This is one of our favorite ways to use the squash.
Robbie In

Butternut Squash with Apples

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
1/4 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.
Robbie IN

http://www.nancyskitchen.com