Dear Jeanne:This is a favorite Thanksgiving side dish. It is so delicious, and I feel like the fruit and vegetables make it healthy, but the butter and sugar make it delicious.

Can it be more healthy and delicious? Thanks for any help you can give me!

— Sara Mason, Santa Barbara, Calif.

Dear Sara: During the holidays, we all overindulge to some extent. The best thing to do is make things as healthy as possible, so that you can enjoy the holidays without having to make up too much for it later. However, the food should taste good, too! This revision has a 50 percent reduction in calories, and 75 percent less fat. You also can use frozen squash or cut-up fresh squash to make the preparation easier.

BUTTERNUT SQUASH CASSEROLE

3 cups mashed, cooked butternut squash

1/2 cup butter

1 tablespoon brown sugar

1 teaspoon salt

Dash pepper

1 1/2 tablespoons butter

6 cups sliced, unpeeled apples

1/4 cup sugar

1 1/2 cups cornflakes, coarsely crushed

1/2 cup chopped pecans

1/2 cup brown sugar

2 tablespoons melted butter

Season squash with butter, brown sugar, salt and pepper. Heat the 1 1/2 tablespoons butter in a skillet, add sliced apples, sprinkle with the sugar, cover and simmer over low heat until tender (about 5 minutes). Spread in a buttered 3-quart casserole; spoon mashed squash evenly over apples. Mix cornflakes with pecans, brown sugar and melted butter. Bake in a 350 F oven for 30 minutes.

Makes 8 servings.

REDUCED-FAT BUTTERNUT SQUASH CASSEROLE

6 cups apples, unpeeled and sliced