Ingredients:

• 2 Acorn Squash, Quartered, Seeds Removed
• 3 Tablespoons Unsalted Butter, Cut into Tiny Cubes
• 8 Teaspoons Brown Sugar
• 1 Teaspoon Grated Nutmeg
• Kosher Salt and Fresh Ground Black Pepper
• 8 Tablespoons Whipped Goat Cheese
• 2 Honey Crisp Apples
• 2 Tablespoons Seasoned Rice Wine Vinegar
• 1 Tablespoon Thyme Leaves
  
• 1 Small Handful Baby Arugula
• 1 Small Shallot, Minced
• Maple Syrup, Warmed
• Sea Salt Flakes,  For Serving
• 1/3 Cup Toasted Pecans

Instructions:

1. Preheat your Oven to 425ºF.
2. Distribute the Butter evenly to the Squash Quarters. Sprinkle 1 Teaspoon of Brown Sugar to each Squash Quarter, and add Nutmeg to each evenly. Season with Salt and Pepper.
3. Roast in the oven for 25 Minutes, or until you can easily stick fork into the deepest part of Squash. 
4. In a small Bowl, Combine the Shallot with Rice Wine Vinegar, allow to sit and marinate.
5. Slice the Apple into tiny Matchsticks (Use Mandoline if you have one). Toss the Apple Slices into bowl with your Vinaigrette, and add Thyme. Add 1 Tablespoon Maple Syrup. Fold in Toasted Pecans.
6. Place a Smear of Goat Cheese down the center of each Squash Boat. Top with Arugula Leaves and a heaping spoonful of Apple Slaw. 
7. Serve by adding a light Drizzle of Maple Syrup over each Squash Boat.
8. Sprinkle Sea Salt Flakes. Serve and Enjoy!