1 sm. butternut squash
2 tbsp. maple syrup, divided
2 tbsp. butter
1/4 c. chopped onions
2 lg. red apples, cored and diced
1/4 tsp. cinnamon
1/8 tsp. pepper
1/8 tsp. ground allspice

Preheat oven to 400 degrees. With fork, pierce squash in several places. Place in baking pan. Bake 1 hour or until squash is easily pierced with a fork. Cool slightly. Cut in half lengthwise and remove seeds. Place in baking pan, cut side up. Brush with 1 tablespoon of the maple syrup; keep warm. Meanwhile, in large skillet, melt butter over medium heat. Add onion and cook 5 minutes. Add apple; cook 5 minutes. Stir in seasonings and remaining 2 tablespoons maple syrup. Cook 2 minutes. Spoon into squash halves and serve.