• 2 acorn squash
• 1 tablespoon(s) brown sugar
• 4 tablespoon(s) margarine or buttery sticks
• 1/4 teaspoon(s) salt
• 6 tart apples, peeled, cored and cut into half-inch slices (Macintosh apples work best)
• 4 tablespoon(s) margarine or buttery sticks
• 1/3 cup(s) white sugar
• 1/4 teaspoon(s) cinnamon
• 1/2 cup(s) raisins (optional)
• 3 cup(s) corn flakes
• 1/2 cup(s) pecans, chopped (delicious, but optional if you don't like or can't eatn nuts)
• 1/2 cup(s) brown sugar, firmly packed
• 2 tablespoon(s) margarine or buttery sticks

To make the squash layer:

1. Preheat oven to 400 degrees.

2. Cut the acorn squashes in half, remove the seeds and place them flesh side down in the glass baking dish. Add 1 cup of water to the baking dish and bake until the squash is soft and tender, approximately 45 minutes.

3. Once the squash has cooled, scoop out the flesh and add it to your food processor.

4. Add brown sugar, margarine and salt. Puree until smooth.

To make the apple layer:

1. Place the sauté pan over medium heat and add the apples, butter, sugar, cinnamon and raisins, if using.

2. Sauté the apples until tender but not mushy, approximately 10 minutes.

To make the crunchy topping:

1. Combine corn flakes, pecans, brown sugar and margerine in a zip-top bag and shake to combine.

To assemble:

1. In the same baking dish you used to bake the squash, add the apples in one layer.

2. Spread the squash mixture on top of the apples. At this point you can cover and place in the refrigerator for up to two days or the freezer for up to 4 months.

3. 30 minutes before serving, bring the casserole to room temperature, preheat the oven to 350 degrees and sprinkle the topping of the squash layer.

4. Bake in the oven uncovered for 30 minutes until warm and lightly browned.

5. One of the nicest things about ths dish is being able to see the layers, so consider serving it in glass bowls or dishes.