1 medium acorn squash
2 tablespoons coconut oil, separated
4 tablespoons brown sugar, separated
¼ cup walnuts, chopped
¼ cup dried cranberries
Preheat the oven to 400F.
Line a baking sheet with aluminum foil.
Cut the squash in half length-wise, and scoop out the seeds.
Brush all over with 1 tablespoon coconut oil (or spray all over, if using a spray oil) and sprinkle generously with 3 tablespoons of the brown sugar. Cover loosely with aluminum foil, and bake for one hour, or until tender.
Once the squash has finished roasting, set it out to cool, and add the remaining coconut oil, brown sugar, walnuts, and cranberries to a small saucepan. Place over low heat and stir constantly until the sugar has fully dissolved and the cranberries have begun to soften.
Remove it from the heat, and evenly divide the mixture between the two squash halves. Serve immediately.