Baked Acorn Squash with Cranberries

Note from Cheri: Here's a perfect side dish full of the flavors of autumn. Serve it at Thansgiving, or any night you want a special side dish.

1 large acorn squash, split length-wise and seeded 1/3 C chopped pears 1/3 C fresh cranberries 2 T frozen orange juice concentrate, thawed 2 T maple syrup 1 tsp. cinnamon 1/4 tsp. allspice

Serves 2 Preheat oven to 400° F. In a large bowl, combine all ingredients except squash. Place squash cut side up on a foil-lined baking sheet. Spoon cranberry mixture into squash cavities. Use extra liquid to brush cut edges of squash. Bake about 30-45 minutes, or until squash is soft.