Cranberries are a popular berry here in the northeast and cranberry bogs can be seen in various places especially as you get closer to my favorite place ever, Cape Cod. This dish is Fall at its best; it’s slightly sweet-tart and savory. It will also satisfy that sweet craving you might have.

2 small acorn squash, halved and seeded

dash of pink Himalayan sea salt

1/2 cup fresh cranberries, chopped

1 medium apple, peeled and diced small

1 tsp. cinnamon

1 Tbsp. olive oil

1 Tbsp. Agave nectar

Oven: 350

Sprinkle squash halves with sea salt and coat cut edges with olive oil. Place cut side down on baking sheet/dish and bake for 25 minutes. Meanwhile, combine cranberries, apple, cinnamon and Agave nectar in a bowl. Remove squash from oven, turn over and spoon cranberry/apple mixture into each half. Bake 25 minutes longer then broil for a few minutes until squash edges are bubbling and slightly toasted.

Serves 4