This is really quick to prepare before setting it in the oven, so it is one of those set it and forget it type of meals. I didn't use cranberries, but that is something you could add to the filling if you want to. I had the filling in the oven with the squash, adding the cheese for the last 20 minutes in the oven. If you want, you can cut the bottom a bit so it will stay upright, if you want that security but I didn't have any problems with that. I set aluminum foil on the cookie sheet before setting the squash on it, just for ease of clean up afterward in case of any spilling. If you have the other half extra, roast it on the side with the skin up, with little oil and salt and pepper on it, and use it on soup later on.
So here is my cheesy butternut squash recipe, I hope you enjoy it. Until next time
CHEESY ROASTED BUTTERNUT SQUASH