I made modifications - I used Splenda brown sugar blend. I used Granny Apples as first reviewer suggested. We like sweet - so I added King Syrup & Pecan combination as an additional topping - combining this receipe with another listed here as ""Maple Butternut Squash Casserole"". Since I had added liquid I left it in the oven an hour. I sprung this on my husband as a surprise - he had seconds & said ""It's a keeper"" - and he just had butternut squash added to his diet - he didn't think he LIKED butternut squash. He said ""Is that pumpkin I smell?"" while it was baking.

I loved this recipe. It's especially good if you have a lot of squash to use up from the Fall harvest. I did change a few things in the recipe however, I used a tart apple to offset the overly sweetness of the brown sugar syrup that forms during the baking process. I used granny smith apples which held up much better the second time I tried this recipe. I also reduced the brown sugar in half, and substituted Smart Balance light for the butter instead because it is non-dairy, and can be used for vegans. Other than that is was extremely tasty. This is a keeper!