3/4 cup cranberries, thawed if frozen
1/2 cup brown sugar
1 acorn squash, halved and seeds removed
2 tablespoons butter
Preheat oven to 375° F. In a medium bowl, combine the walnuts, cranberries and brown sugar. Place the squash, cut side up, in a baking dish. Split the mixture between the two halves evenly. Top each with 1 tablespoon of butter. Loosely cover the squash with aluminum foil. Bake for 1 hour and 15 minutes-1 hour and 30 minutes, until a fork is easily inserted in the squash. Serve with vanilla ice cream. Refrigerate leftovers.