For the Acorn Squash:

• 2 medium acorn squash

• 4 tbsp butter, melted

• 2 tbsp brown sugar

• 1 tbsp cinnamon

For the Caramelized Apples:

• 4 apples (2 red, 2 green)

• 3 tbsp brown sugar

• 1/2 tsp cinnamon

• 1 tbsp lemon juice

• 2 tbsp butter

• 3 tbsp honey

• Fresh thyme (for garnish)

  • Roast the Acorn Squash:

    • Preheat oven to 400°F (200°C).

    • Trim tops and bottoms off the squash to create flat bases. Cut each squash in half and scoop out seeds.

    • Mix melted butter, brown sugar, and cinnamon. Brush insides of squash halves with the mixture.

    • Place cut-side down on a parchment-lined baking sheet. Roast for 30 minutes or until tender.

  • Prepare the Caramelized Apples:

    • Core and slice apples lengthwise. Toss with brown sugar, cinnamon, and lemon juice. Let sit 15 minutes.

    • Melt butter in a pan over high heat. Add apple slices (reserving juice) and cook 3-5 minutes per side until caramelized.

    • Remove from heat and stir in honey.

  • Stuff the Squash:

    • Turn roasted squash cut-side up.

    • Fill each with caramelized apples, dividing evenly.

    • Drizzle any leftover apple juices over top and garnish with fresh thyme.