Preheat oven to 350F. Wash and slice acorn squash in half, remove the seeds, and scrape clean.

Slice off a small amount on the underside if needed to have the squash sit properly. Poke holes in the flesh with a fork.

Sprinkle with cinnamon, add 1 Tbsp butter and 1 Tbsp. brown sugar to each half.

Add about a dozen cranberries to each half. Wrap the halves individually and tightly with foil.

Repeat with more squash if needed. If you have a large amount of other food, reserve 1/4 squash per person if less than 1/3 per person.

Bake for 1 hour until the squash is very tender.

Carefully unwrap the foil and slice each half in thirds or quarters and divide cranberries among each slice.