Preheat the oven to 350° F. Wash the squash, cut the top off each, and remove their seeds. Line a baking dish with foil and place the squash on foil. They shouldn’t touch (you may need a second dish depending on the size of your squash and baking dish).

Place one apple in the center of each squash; if the apple sticks up a bit, that’s okay. Fill the cores of the apples with cranberries (should be close to two tablespoons in each).

In a medium bowl, mix together your “stuffing”: the pears, the remaining 4 tablespoons of cranberries, 1/4 teaspoon salt, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, cardamom, ginger, 1 tablespoon flour, and lemon juice. Fill the space between the squash and the apple with this mixture, all the way up to the squash opening. Depending on the sizes of your squash and your apples, this could mean a little or a lot—just like in a turkey.

Next, make the oat topping: mix together the 1/4 cup flour, the oats, the 1/2 cup brown sugar, the remaining 1 teaspoon cinnamon, 1/4 teaspoon salt, the sliced almonds, and the almond butter. Then stir in the melted butter and mix with your hands to combine.