Slice whole squash crosswise into 1/2-inch-thick slices, remove seeds.
Cook the squash and cloves in butter or margarine in a large skillet, covered, over medium heat for 8 minutes or until nearly tender, stirring occasionally.
Add cranberries, cranberry juice or apricot nectar, and orange peel; heat to boiling. Reduce heat and simmer, covered, for 5 to 10 minutes or until squash is just tender, stirring once or twice. Remove from heat.
Gently stir in maple syrup and, if desired, walnuts or hazelnuts. Serve immediately. Makes 6 to 8 (1/2- to 3/4-cup) servings.