Baked Sweet Acorn Squash

There are so many different types of squash in the stores right now.  I picked up this acorn squash

and turned it into this.

Take your squash and cut it in half, scoop out the seeds and 
slice a piece off the bottom of each half so that it will sit flat in the oven.

Mix:

1/2 cup chopped pecans
1/4 cup dried cranberries
1/3 cup fresh or frozen cranberries
1/4 cup brown sugar

and fill the squash.  Top each half with 1 tbsp. butter or marg and a pecan half.  You can sprinkle a little nutmeg over top if you like

Place in a baking dish and cover loosely with foil. Bake at 375F for 1  1/4 hours removing foil in the last 10 minutes.

Aren't the colours incredible?