Ingredients:

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2 medium acorn squash 🌰

4 tablespoons butter 🧈

2 tablespoons brown sugar 🍂

1 tablespoon cinnamon 🌿

4 apples (2 green, 2 red) 🍏🍎

3 tablespoons brown sugar 🍯

½ teaspoon cinnamon 🌿

1 tablespoon lemon juice 🍋

2 tablespoons butter 🧈

3 tablespoons honey 🍯

Fresh thyme 🌿

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Instructions:

1. Preheat oven to 400°F. 🔥

2. Prepare the acorn squash. Cut off the top and bottom of each squash to create a flat base, then slice in half. Scoop out the seeds and fleshy strands. 🍴🌰

3. In a small bowl, combine melted butter with brown sugar and cinnamon. 🍂

4. Coat the insides of the squash halves with the butter mixture. 🧈🌿

5. Place the squash cut-side down on a parchment-lined baking sheet. Bake for 30 minutes at 400°F. ⏲️🌰

6. While the squash is roasting, core and slice the apples. 🍏🍎

7. In a large bowl, mix apples with brown sugar, cinnamon, and lemon juice. Let them sit for 15 minutes to release their juices. 🍋🍏

8. Heat 2 tablespoons of butter in a large pan. Add the sliced apples (without the juice) and cook on high for 3-5 minutes. Flip the apples and cook on medium-high for another 3-5 minutes until they are browned. 🍏🍳

9. Remove the pan from heat and immediately add honey to caramelize the apples. 🍯✨

10. By now, the squash should be soft and cooked through. If needed, roast for another 10-15 minutes. Remove from the oven and turn cut sides up. 🔄🌰

11. Divide the caramelized apple mixture among the 4 squash halves. Sprinkle with fresh thyme and optionally pour any leftover juices over the stuffed squash. 🌿🍎

Enjoy this cozy fall dish! 🍂