4 heart of gold squash (these squash are the same shape as an acorn squash but are green and white; acorn squash or butternut squash might be reasonable substitutes, though they are softer in texture than the heart of gold)
3 ears sweet corn
1/2 cup fresh cranberries
3 tbsp maple syrup
Halve the squash and remove all seeds. Place the squash halves open side down in a microwave safe dish over 1/4 cup of water and cook at full power until tender, about 20 minutes. Spoon out the soft squash flesh into a cassarole dish. With a sharp knife, cut the corn kernels off the cob, using the back of the knife to get out the last of the kernels. Add the corn to the squash, along with the cranberries and the maple syrup. Stir until well mixed. Cover and bake at 350°F for 30-40 minutes, until the corn is tender and the cranberries are soft. Serve hot.