Preheat the oven to 400F. Split winter squash (any variety) in half lengthwise with a big, sharp kitchen knife, and scoop out seeds. Core apple (and peel if desired) and chop into 1/2 inch chunks. Fill squash cavities with apple, top with a pat of butter and sprinkle with brown sugar (or a little apple juice, honey, maple syrup or apple syrup). Bake one hour and serve warm.
Sage and winter squash–especially butternut, are a match made in heaven. Try baking your squash until soft (maybe squeeze a clove of garlic in each half), then scoop out the flesh and puree it with a little veggie or chicken broth and sage oil or butter (fry up a good sized sprig of sage in a couple ounces of butter or Kreta Olive oil). Add a little cream, if desired, salt and pepper, and drizzle with with more sage olive oil. Toasted cumin seeds are a nice addition also.