Cut apples into quarters and quarter again.
Wet sauté squash, onion, celery and thyme in water for 10 min, stirring often.
Turn heat to low, cover and cook 5 – 10 min, stirring occasionally, until squash is just tender.
Add the apples and sauté until apple is just tender.
Garnish with almonds and drizzle with olive oil and maple syrup.