3 medium acorn squash (about 1 LB. Each)
2 cups cranberry chutney (see recipe below)

1. Preheat oven to 400 degrees farenheit.
2. Cut off ends of squash. With a sharp knife, carefully cut each squash crosswise into 4 rings each. Discard seeds and strings.
3. Place squash rounds on a single layer on a large cookie sheet lightly coated with cooking spray. Bake for 15 minutes.
4. Remove squash from oven and brush with chutney onto surface of each ring. Return to oven and bake for 20 more minutes.
5. Remove from oven and brush remaining chutney onto slices. Bake another 15 minutes. Serve hot.

Serves 4