1 teaspoon Cornstarch, mixed with 1 tablespoon cold water or apple juice to make a slurry
2 tablespoons Butter
2 Apples, peeled, cored and chopped
3 tablespoons Chopped Pecans
Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes.
Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and salt in a small saucepan. Bring to a simmer and cook until the dried cranberries look plump and are softened, about 10 minutes. Stir in the cornstarch slurry and simmer until sauce has thickened, about 1 minute. Stir in the butter. Stir in the apples and pecans. Set aside.
Fill the squash: Carefully turn the baked squash over and fill with the fruit and nut mixture. Bake for about another 15 minutes or until the squash is soft all the way through.