1. Cut the squash in half lengthwise, scoop the seeds out, then slice crosswise into
½-inch-thick half-rings, then cut those in half the other way so you
get these cute little arcs.
2. On a rimmed baking sheet, toss squash with olive oil, and salt and pepper to your liking. Roast about 40 minutes, flipping once halfway through, until tender and fragrant.
3. Meanwhile, in a medium bowl, mix together nuts, maple syrup, worcestershire sauce, spices, salt, and pepper until well coated. Bake on a parchment-lined pan about 10 minutes until toasty yet not burned (can be tricky to keep track of when your timer is working on the squash; PAY ATTENTION). Let cool.
4. When squash is done, toss with whatever spiced nuts you haven't eaten along with the dried cranberries.
