Preheat the oven to 450°F. Line a small baking sheet with parchment paper.
In a medium bowl, toss the squash with the melted butter, cinnamon, nutmeg, and 1/4 teaspoon of the salt. Transfer the squash to the prepared baking sheet, and roast in the oven for 15 minutes, or until golden and fork-tender. Remove from the oven and set aside to cool for at least 5 minutes.
Heat the 2 tablespoons butter in a small saucepan over medium-high heat. Add the onion, the remaining 1/4 teaspoon salt, and the pepper and cook until the onion is soft, about 2 minutes. Add the diced apples and the chicken stock, and bring to a simmer. Cook for 5 minutes, or until the apples are barely ten- der. (Don’t cook the apples too long you want them to retain their shape.) Remove from the heat.
In a medium mixing bowl, combine the roasted squash, the thyme, and the braised apples with their cooking liquid. Toss gently to combine, and serve warm.
Yield: 4 servings