Preheat oven to 400°F. Wash squash and place in the microwave on a paper towel for 3 minutes to soften. This will make it easier to cut.

Cut the ends off each squash. Then cut the squashes crosswise into slices 1/2 inch thick. Cut out and discard the seeds, leaving a neat circle.

Place the squash rings in a large bowl and toss with olive oil and salt.

Arrange the squash rings on a large baking sheet in a single layer. Use two sheets if necessary.

Roast in the oven for 20 to 30 minutes (for desired tenderness), turning once or until squash is fork tender and starts to brown.

While squash is roasting, melt butter in a small sauce pan. Add cranberry sauce and cook on low heat until mixture comes to a simmer.

Arrange roasted squash rings on a plate. Drizzle the cranberry sauce over the squash and sprinkle with sunflower seeds.