Preheat oven to 375.
Core peal and chop apples.
Cut squash in half and remove seeds.
Add a small amount of water (1/8" - 1/4") to a shallow baking dish and place squash cut side down in pan.
Bake for 30-40 minutes.
Add cranberries, apple cider, cinnamon, brown sugar and nutmeg to a medium pan over low heat.
Cover and cook until cranberries begin to pop and break down.
Mix cornstarch with 1 tablespoon warm water and stir to make a slurry.
Add slurry to cranberry mixture and stir until thickened.
Add apples and pecans and stir to combine.
Remove from heat.
Remove the acorn squash from the oven,
Drain water and return squash to pan cut side up.
Fill with the apple cranberry mixture and bake another 30 minutes.