Baked Squash with Apples and Cranberries

Ingredients

• 2  acorn squash (about 2 to 2 1/2 pounds total)
•   Nonstick cooking spray
• 1 1/2  cupsfresh cranberries
• 1/3  cupfrozen apple juice concentrate, thawed
• 3  tablespoonsbrown sugar
• 1  teaspoonfinely shredded orange peel
• 1/8  teaspoonground cloves
• 2  mediumtart apples (such as Granny Smith), peeled, cored and cut into 1/2-inch-thick slices
• 2  tablespoonsmaple-flavored syrup
• 2  tablespoonschopped, toasted pecans

Directions

Cut squash crosswise into 1/2-inch slices. Remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350° oven 25 to 30 minutes or until squash is tender, turning once during baking.

Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened. Stir in apples. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally. Remove from heat. Stir in maple syrup.

To serve, arrange squash slices on plate. Spoon the apple mixture over the squash pieces. Sprinkle with pecans.