This recipe works with squash, or without (we have it mostly without)
With a summer squash, slice the ends off, then I slice down into it with the 7" blade, in essence cutting off all the "skin" from the inside out.
Now you have what looks like a "pineapple without the skin" for lack of a better term. Now do the same thing with the stringy "core"
Now its ready for slicing. Slice in like 1/4 to 1/8th inch "rings".
Greased casseroledish (butter), sliced same thickness sweet potato, and a slightly thicker sliced apple.
Lay down a layer of squash, then sweet potato, then apple. Slivers of butter all over, then brown sugar. Repeat. Repeat. Repeat.
350*, maybe an hour or so, covered with foil, and you should be good to go