2 sm. acorn squash, halved lengthwise & seeded
2 tbsp. orange juice or water
3 tbsp. sugar
1 tsp. grated orange rind
1 tbsp. lightly salted butter
3/4 c. cranberries, washed, stemmed & sorted

Preheat the oven to 350 degrees. Set the squash, cut side up, in a 13"x9"x2" baking pan. Cover with aluminum foil and bake until tender, but not mushy, 30 to 35 minutes.

Meanwhile, in a small saucepan, heat the orange juice, sugar, orange rind and butter over moderate heat, stirring until the sugar is dissolved and the butter melted, about 3 minutes. Add the cranberries and stir until coated. Spoon some of the cranberry mixture into each squash cavity. Bake, uncovered for 15 to 20 minutes or until the cranberries are soft. Serve with roast chicken, turkey or ham. Makes 4 generous servings.