Squash and Apple Bake

My friend Dorothy submitted this recipe to our first GWG Greendale Church cookbook. It's been a favourite of ours for years. Definitely one of those comfort food recipes. It's a good dish to feed to those "fussy about veggies" kids and grandkids (and their elders).

2 lb. squash - I've used butternut, acorn and that yellow and green striped one
2-3 apples
1/2 cup brown sugar
1/4 cup butter or margarine
1 Tbsp. flour
1 tsp salt
1/4 cup chopped pecans (opt.)

Cut the end off the squash and peel. (I use a good potato peeler) Peel and core the apples.
Cut the squash and apples into 1 inch cubes and place in casserole dish.

Combine remaining ingredients except pecans and spread over squash and apples. top with chopped nuts if desired.

Cover with lid or foil and bake for 50-60 minutes in a 350 degree oven. Or you can cook it in the microwave until tender. Either way it makes a wonderful fall sidedish.