Preheat oven to 350 degrees. Generously butter a 13-by-9-by-2-inch glass baking dish and set aside.

Cut squash in half lengthwise, remove seeds, then cut into 1/4-inch slices. Melt butter in a large, heavy skillet over medium-high heat. Add onions and sautée for 3 minutes. Sprinkle sugar over onions and continue to sautée until brown and caramelized, about 7 minutes longer. Set aside to cool.

In a small bowl, mix apple slices with lemon juice. Add the flour and toss to coat.

To assemble the casserole, place a layer of squash slices in the bottom of the dish, then top with a layer each of apples, onions, bacon and 1/2 cup grated cheese. Sprinkle with white pepper. Continue layering until all the ingredients are used, about three layers. (If you wish to make the dish ahead of time, at this point you can cover the casserole with aluminum foil and refrigerate for up to 4 hours.) Pour chicken broth over ingredients so that the liquid rises to half the depth of the dish. Add additional broth if necessary. Cover with aluminum foil and bake for 45 minutes.

To make the topping, mix the bread crumbs with the reserved 3/4 cup cheddar cheese in a small bowl. Sprinkle over squash mixture. Bake uncovered until top is golden brown and bubbling, about 30 additional minutes. Insert the tip of a sharp knife into the squash. If squash is not soft, cover casserole with foil and return to oven until squash is done. Serves 10.

This article appears in the November 2004 issue of Sacramento Magazine.