Preheat your oven to 325 degrees.

Core the apples and them cut them in half across the middle. Using a paring knife and spoon, scoop out some of the pulp to form apple “bowls.” Save the pulp. Put the apples into a small baking dish.

Whisk together the apple cider and agave nectar and pour over the apples. Bake for 30 minutes, basting the apples at least once with the sweetened cider in the dish.

While the apples are baking, peel, seed and cube the squash.

In a skillet or large pot with a cover, melt the margarine over a medium-low heat. Add the cubed squash, reserved apple pulp, maple syrup and the tablespoon of cider and saute covered for 15 minutes. Stir occasionally so it doesn’t stick or burn.

Let the squash mixture cool for a few minutes uncovered before putting it into your food processor with the salt. Blend until smooth.

Transfer the squash mixture to a pastry bag and pipe into the apples.

If the cider in the baking dish has not thickened, pour it into a small pot and bring to a fast simmer for 1 minute to thicken it. Pour the thickened cider over the stuffed apples and sprinkle them with pumpkin pie spice or cinnamon.