Cut squash in half, length-wise. Scoop out and discard seeds. Sprinkle inside with salt, pepper, and cinnamon.
Divide the chopped apple evenly among the squash halves. Sprinkle each with 2 tsp brown sugar and a light shake of cinnamon. Dot each with 1 tsp butter.
Place squash in shallow baking dish and pour about a half-inch of water around them. Cover with foil and bake at 375 for 50 minutes or until squash is tender.
Remove the foil. Return to oven and bake uncovered for 15-20 more minutes or until you can easily poke with a fork. Great as a dessert or a side dish.
Recipe Notes
Recipe courtesy of The Farmers Market Federation of New York.