Roast acorn squash

1. Preheat oven to 400 F.
2. To prepare the acorn squash, cut off the top and the bottom of each squash to create a flat base. Slice each squash in half. Use a spoon to scoop out the seeds and any fleshy strands.
3. Combine melted butter with brown sugar and cinnamon in a small bowl.
4. Coat the insides of the squash halves with the butter mixture.
5. Place acorn squash cut-sides down on a parchment paper-lined baking sheet.
6. Roast in the preheated oven at 400 F for 30 minutes.

Make caramelized apples

1. While the squash is roasting, prepare the apples. Core the apples and slice each one length-wise.
2. Place sliced apples into a large bowl; add brown sugar, cinnamon, and lemon juice, and mix. Let apples sit for about 15 minutes.
3. In a large pan, heat 2 tablespoons of butter on high heat. Add sliced apples (without juice*) and cook on high heat for about 3 or 5 minutes, checking periodically. After 3 or 5 minutes, flip the sliced apples to the other side and let them cook on medium-high heat for another 3 or 5 minutes. Remove from heat.
4. Depending on how hot your stove gets, it might take you less or more time to cook apples ~ the key is to brown them so they have a “roasted” appearance.
5. Remove the pan with roasted sliced apples from the heat and immediately add honey – the apples will sizzle and caramelize a bit.

*Note: Save any juice from the apple mixture to add to the top of the stuffed acorn squash prior to serving.

Stuff acorn squash

1. Once the acorn squash is soft and cooked through, remove from the oven and turn the cooked squash halves cut-sides up.
2. Divide the caramelized apple mixture among the 4 halves and stuff the squash until the mixture is level.
3. Sprinkle the top of the apple mixture with fresh thyme. You can also pour the juice from the apple mixture on top of each squash.
4. Serve & enjoy!