1 med. buttercup squash, unpeeled and cut into 8 pieces
1/4 cup butter
1 tsp. salt
1 tsp. nutmeg
1/4 cup maple syrup
2 lrg. Cortland apples
1 cup sugar and 1 cup water, mixed
Preheat oven to 350 degrees. Heat cranberries in sugar/water mix just to the boiling point (they shouldn't burst.) Cool and leave in mix for 1 hour. Slice the apples into 1/4 inch slices and spread on buttered tray. Steam buttercup squash until the inside is soft but the shell remains fairly firm. Let squash cool slightly, then scoop out the mash. Whip the mashed squash with the butter, nutmeg, salt, and maple syrup. You want the mix to hold its shape. Mound mix onto the apple slices by squeezing it through a piping bag. Place a cranberry on top. Heat for 10-15 minutes.