Peel squash or sweet potatoes. Halve squash lengthwise and remove seeds. Slice squash or sweet potatoes crosswise into 1/2-inch slices.
In a large skillet cook squash or potatoes and cloves in melted margarine or butter, covered, over medium heat for 8 minutes or until nearly tender. Stir occasionally. Add cranberries, juice or nectar, and shredded orange peel. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes or until squash is just tender, stirring once or twice. Remove from heat.
Gently stir in maple syrup and walnuts or hazelnuts. Garnish with orange peel strips, if desired. Serve immediately. Makes 6 to 8 servings.