CRANBERRIED ACORN SQUASH

2 acorn squash
2 cups fresh or dried cranberries
1/2 cup maple syrup
1/2 cup brown sugar, packed
4 tablespoons frozen orange juice concentrate, thawed
1 tablespoon butter, softened
1 tablespoon ground cinnamon

Preheat oven to 350 degrees F. Coat a covered casserole dish with non-stick cooking spray.

Cut squash in half. Remove seeds and stringy fibers. Quarter each half and boil until soft. Drain and cool to room temperature.

Peel off skins and mash squash in a large bowl. Mix squash and remaining ingredients. Transfer to casserole dish.

Cover and bake for 45 minutes.

Servings: 4
Adapted from source: Crazed for Cranberries by Sherri Eldridge