Baked Squash With Apples and Cranberries

• 2 acorn squash (about 2 to 2-1/2 pounds total)
• nonstick cooking spray
• 1 12 cups fresh cranberries
• 13 cup frozen apple juice concentrate, thawed
• 3 tablespoons brown sugar
• 1 teaspoon finely shredded orange peel
• 18 teaspoon ground cloves
• 2 medium tart apples, peeled, cored and cut into 1/2-inch-thick slices (such as Granny Smith)
• 2 tablespoons maple-flavored syrup
• 2 tablespoons chopped toasted pecans

1. Cut squash crosswise into 1/2-inch slices, remove seeds and strings.
2. Lightly coat a 15x10x1-inch baking pan with cooking spray.
3. Arrange squash slices in baking pan, overlapping slightly, if necessary.
4. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
5. Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves.
6. Bring to boiling; reduce heat, simmer, uncovered, for 5 minutes or until slightly thickened.
7. Stir in apples.
8. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally.
9. Remove from heat and stir in maple syrup.
10. TO SERVE:.
11. Arrange squash slices on plate.
12. Spoon the apple mixture over the squash pieces.
13. Sprinkle with pecans.
14. .

acorn, nonstick cooking spray, fresh cranberries, apple juice concentrate, brown sugar, orange peel, ground cloves, tart apples, maple, pecans

Taken from www.food.com/recipe/baked-squash-with-apples-and-cranberries-400562 (may not work)