Acorn Squash Stuffed with Apples and Cranberries

Acorn Squash Stuffed with Apples and Cranberries

1 acorn squash, halved and seeded
3 tablespoons Delizia Organic Butter extra virgin olive oil
2 teaspoons Cinnamon Pear Balsamic
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1 medium Granny Smith apple, peeled, cored and cut into 1/2 inch cubes
2 tablespoons dried cranberries
2 tablespoons pecans, coursely chopped (optional)
Preheat oven to 350 degrees F. 
Place squash in a shallow baking pan, cut side down. 
Bake in preheated oven for 30 minutes, or until tender. Turn cut side up. 
Combine remaining ingredients in a bowl and divide between the squash halves. Bake for 20 minutes more. If desired, 10 minutes before cooking time is complete, top with pecans.