Preheat the oven to 375 degrees F.

Cut the tip and tail off of the acorn squash, then cut it in half lengthwise. Scoop out the innerds and seeds using a sturdy metal spoon.

Drizzle each half with olive oil and use your hands to smear around the oil so that all of the flesh is well-coated. Sprinkle the flesh with sea salt and a dash of cinnamon.

Place acorn squash on a baking sheet cut-side down. Roast for 30 to 40 minutes, or until tender when poked with a fork.

While squash is roasting, add the butter to a small skillet and heat on the stovetop over medium. Add the chopped apple, pear, walnuts, cinnamon, cardamom, sea salt, and honey. Bring to a sizzle, cover, then reduce the heat to medium-low. Continue cooking, stirring occasionally, until pear and apple have softened but are still al dente, about 10 to 15 minutes.

Once acorn squash has finished cooking, transfer each half to a plate or cutting board. Drizzle the flesh with honey, then stuff the center with the apple-pear-walnut stuffing mixture. Serve and enjoy!