All you need for this recipe is:-Butternut squash-Sliced apples-Coconut oil-Salted butter-Light brown sugar-Nutmeg-Cinnamon-SaltFor the topping:-Oats-Chopped pecans-Cornflakes cereal-Melted butter-Nutmeg-Cinnamon
First, preheat oven to 425 F and cut the squash in half lengthwise. Scoop out the seeds, rub flesh with oil, and roast for 35 to 40 minutes or until tender.
Next, melt butter in pan and saute apples in 1/4 cup of brown sugar for 10 to 15 minutes. Then, put apples in greased casserole dish.
After the squash cools enough for you to handle it, scoop out the flesh and put in a food processor or blender.
Add three tablespoons of butter, 1/4 cup of brown sugar, nutmeg, cinnamon, and salt with the squash. Process until smooth.
Turn oven down to 350 F. Crush cornflakes and add them to a bowl with the pecans, oats, spices, melted butter, and brown sugar. Stir well and sprinkle on squash.
Last, bake uncovered for 25 to 30 minutes or until heated through. Tent with foil if the pecans brown too much. Let it cool for 10 minutes before serving.