The oblong delicata squash resembles a skinny watermelon with autumn markings. Also known as sweet potato squash, the mildly sweet flesh pairs nicely with the apples and cranberries in this side dish recipe.
Cut squash in half lengthwise. Remove seeds and strings. Place squash, cut sides down, in a baking dish. Bake in a 350 degrees F oven for 30 minutes. Turn cut sides up. Bake, covered, for 20 to 25 minutes more or till tender.
Meanwhile, peel and core apples. Cut into 1/4-inch-thick slices. Cut slices crosswise in half; set aside. Combine cranberries, apple juice concentrate, brown sugar, ground cloves, and orange peel in a medium saucepan; bring to boiling. Reduce heat and simmer, uncovered, for 3 minutes. Add apples to cranberry mixture and simmer, covered, 2 to 3 minutes more or till apples are just tender, stirring occasionally. Remove from heat. Stir in syrup and pecans.
To serve, cut each squash half in half again crosswise. Divide apple mixture among squash pieces. Garnish with orange peel strips, if desired. Makes 8 servings