Everyone at our Thanksgiving really likes this squash-applesauce casserole recipe from a locally produced cookbook, and it's quite easy to make.

2 Cups applesauce (I use the natural, no-added-sugar kind)
1/4 Cup brown sugar
1/2 tsp. salt
1/2 Cup heavy cream
1 1/4 Cups mashed, cooked squash, fresh or 10-oz. pkg. frozen (I use fresh butternut)
1/8 tsp. nutmeg
6 Tbsp. butter, melted
2 eggs, beaten
1/2 Cup soft white bread crumbs
1/2 slivered almonds

Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 Tbsp. of the melted butter, and eggs. Place in buttered 1 1/2 quart casserole dish. Mix together bread crumbs, remaining 2 Tbsp. butter, and almonds. Sprinkle over squash. (This can be made a day ahead up to this point and refrigerated.) Bake uncovered or freeze and bake later. 375 degrees, 35 min. (if frozen, 55 to 65 minutes).