Ingredients:
Winter squash, about 2 pounds
   (buttercup, butternut, etc.)
Onion chopped, 3/4 cup
Brandy, 1/2 cup
Dark Brown Sugar, 3 Tbsp, divided

1/4 tsp. salt & 1/4 tsp pepper
​Olive Oil, 2 Tbsp, divided
Granny Smith Apple, peeled & cored
Chopped pecans, 1/2 cup
​

Preheat the oven to 400 degrees F.  Halve, seed and peel the squash, then cut into 2-inch chunks.  Place on a lightly oiled baking dish to fit in a single layer.  Sprinkle the onion over the squash and pour on the brandy. Sprinkle with the salt and pepper.   In a small bowl mix 1 Tbsp of the brown sugar and 1 Tbsp olive oil. and pour evenly over the squash.  Cover tightly with aluminum foil and bake until soft, about 30-40 minutes.  Turn squash once during the cooking.  Uncover and remove from the oven.  In a bowl, combine the apple, pecans and remaining 2 Tbsp of brown sugar and 1 Tbsp of olive oil.  Sprinkle the apple mixture over the squash, return to the oven and bake, uncovered, until the top is bubbly and golden brown, about 15 minutes.