Serves 2-4.

1 Red Dog buttercup squash, halved and seeds removed
1 cup semi-sweet apples (2 small or 1 large), cored and chopped
½ teaspoon Kosher salt
¼ teaspoon pumpkin pie spice
2 tablespoon butter
2 tablespoon honey

Preheat your oven to 400°F and cut your buttercup squash in half carefully. Remove the seeds and place each top and bottom half of the squash into a 9×13 baking dish.

Chop the apple(s) and toss with salt and pumpkin pie spice, then transfer into the squash halves. Place a tablespoon of butter onto each squash atop the apples, then drizzle each with 1 tablespoon of honey. Bake for 35-40 minutes or until apples and squash are tender. (If the apples start to get too toasty and browned, place a sheet of aluminum foil over your dish.) Remove from the oven and serve immediately when done.