Preheat the oven to 375.

Then core, peel and chop your apples.

Now cut the squash in half then remove all seeds.

Then you can add a little amount of water (1/8" - 1/4") to shallow baking dish. Place the squash in the water with the cut side down.

Bake the squash for about 30-40 minutes.

Now add apple cider, cranberries, cinnamon, brown sugar and nutmeg to a medium sauce pan over low heat.

Cover the pot and cook mixture until cranberries begin to pop and break down.

Mix the cornstarch with 1 tablespoon warm water and stir until mixed.

Add that mixture to the cranberry mixture and stir until thickened.

Next, add the apples and pecans and stir to combine.

Remove from heat.

Remove squash from the oven,

Drain water from the squash pan and put squash back in the pan cut side up.

Fill with the cranberry apple mixture and bake another 30 minutes.