One 6 lb. Squash (or two 3 lb, or three 2 lb.)
6 large baking apples
6 Tbs. butter
salt and pepper
1 cup pecans, walnuts, or macadamias
1 cup fine dry bread crumbs
2 Tbs. butter, frozen

Halve large squash. Smaller ones can be left whole. Set in large roasting pan ( if halved, set cut side up and cover each with foil). Turn oven to 350 and bake squash until tender. Timing varies, but figure on 1½ to 2 hours for the large squash and 3-pounders, 1 to 1½ for the 2-pounder.

About 45 minutes before you expect the squash to be cooked through, wash the apple, poke a few holes in them, and set in the roasting pan.

When everything is tender, remove form oven. Halve the whole squash and set cut side down in colander to drain and cool. Remove seeds, peel, and stems. Remove peels and core from apples.

Raise oven temperature to 425. Press apples and squash together through medium disc of food mill into a bowl. Beat in butter and salt and pepper t taste. Spread in two fairly shallow buttered baking/ serving dishes.

Combine nuts and crumbs in food processor or blender and whirl to medium-coarse texture. Sprinkle evenly over puree. Grate or shave half of the frozen butter over each. (Can be prepared ahead.)

Set uncovered dishes in top third of oven and bake until topping is browned, about 30 minutes.