Buttercup Squash with Apples and Pecans

Makes 2 servings.

1 Red Dog buttercup squash, halved and seeded
1 1/2 cups red apples, peeled and cut into small chunks
1/4 lemon, juiced
1/4 cup chopped pecans, divided
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon 
1 tablespoon butter 

Preheat oven to 350 degrees. Place buttercup squash halves in a baking dish.

Place apples in a large bowl; cover with lemon juice. Stir in all but 1/2 tablespoon of the pecans, brown sugar, and cinnamon.

Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot butter over each squash.

Bake in the preheated oven until squash is tender, about 45 minutes.