Place squash in large saucepan (3-4 qt).
Combine apples juice, vanilla and pour over squash. Sprinkle with sugar.
Bring to boil over med-high heat, then cover, reduce heat to med-low & cook until squash is slightly tender.
Add apples and mix well. Cover and continue to cook for 7-8 minutes until apples and squash are tender (but not mushy).
drain, reserving juice, and pile into a 9″ pie pan or other shallow serving pan.
- Combine all ingredients, sprinkle on squash mix. Serve immediately.
To serve again: puree leftovers, including topping. Add just enough of the reserved juice to make it blend smoothly. Serve cold as an alternative to applesauce.