Preheat oven to 350F.

Take a small butternut squash, cut it in half and remove seeds. Peel the skin off and cut it into bite-sized chunks.

Grease a 9×13 baking dish and spread the squash evenly in the dish.

Melt the butter, then mix in the brown sugar and flour. (Note: if your squash is large, you may want to double this topping.) Spread the topping mixture over the squash and stir to coat.

Cover the dish loosely with foil and bake for 30 minutes.

After 30 minutes has passed, core and chop your 2 apples into bite-sized pieces. You can peel the apple if you like (I leave it on). Add the apple to the baking dish, stirring to coat everything.

Bake for another 20 to 30 minutes with loose foil on, until everything is fork tender. Check it about every 10 minutes to make sure it’s not getting too dry. If it is, you can splash in a little apple cider or apple juice. My aunt sometimes uses orange juice for a slightly different flavor.

You can play around with different spice combinations, too—cinnamon, nutmeg, etc. This is a wonderful fall treat. Enjoy!