This acorn squash is a little bit spicy with tangy cranberries and a sweet cranberry sauce.
Cut the squash in half and scoop out the seeds from both sides. Cut the squash into "C" shapes about 1/2 inch thick (removing the stem from the center piece). Place the squash slices in a bowl and toss them with chili oil and maple syrup.
Preheat your oven to 400 degrees F. Lay the squash slices out onto a large cookie sheet. Roast the squash for about 25 minutes, then remove from the oven and add the 1/2 cup of whole cranberries to the pan. Continue roasting for another 15 minutes, or until the squash is golden brown and tender. Transfer the squash and cranberries to a serving platter.
Meanwhile, combine the cranberries and sugar in a food processor and chop the cranberries coarsely. Transfer the cranberries to a small saucepan, add water, and bring the mixture to a boil, stirring frequently. Simmer for about 10-15 minutes, or until the cranberries have dissolved well. Remove from heat and drizzle over the squash. Garnish with fresh herbs, if desired, and serve immediately.
Air Fryer Note: If you want to cook the squash in an air fryer instead of in the oven, you can fry it at 400 degrees for 12 to 15 minutes. Put the cranberries in for the last 2 to 3 minutes.