Meanwhile, combine apples with 1/4 cup sugar in heavy medium saucepan over medium heat. Cook until juices evaporated, stirring frequently, about 12 minutes. Set aside.

Combine cranberries with remaining 1/4 cup sugar in another heavy medium saucepan over medium heat. Cook until juices evaporate, stirring frequently, about 4 minutes.

Peel skin off squash. Cut squash into 2 inch pieces and place in 12x9 inch baking dish. Mix in apples and cranberries. Pour butter over and toss. Bake until heated through, about 10 minutes. Serve hot. 8 servings.