6 acorn squash (5 to 6-inch diameter)
2 green apples, peeled, cored and cut into wedges
1 yellow onion, cut into wedges
2 tablespoons plus 1 teaspoon olive oil
2 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground pepper
2 sprigs fresh sage, leaves picked and torn, plus more for garnish
Vegetable broth, as needed
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