Apple and Butternut Squash Casserole

1 small heirloom butternut squash (about 2 pounds )
2 firm organic apples from the orchard, cored, peeled, sliced
1/2 cup raw organic sugar
1/4 cup cold organic butter
1 tablespoon organic flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 Cup Oats (not quick oats)
walnuts (if desired)

Peel squash, scoop out seeds and dry and reserve for next year's garden, and cut the squash in small pieces. Peel the apples and cut them in like sizes and place in a baking dish 7x11" Place your butter in a bowl from the fridge and add your sugar, oats and spices. Cut in with a pastry knife, fork or a couple of butter knives if that is what you have. Blend until crumbly and then add your nuts if you want. Place this evenly over your apple and squash pieces in the pan Cover this and bake in a preheated oven at 350 degrees for 45 minutes. Serves about 8 people.