Preheat oven to 350 degrees. Quarter the acorn squash and remove seeds and strings with a sharp edged spoon. Place the pieces on a parchment or foil lined baking sheet. Use wadded up pieces of foil to keep the wedges upright.
Add the melted butter, brown sugar, cinnamon, nutmeg, salt, and maple syrup to a bowl and mix well. Set aside.
Fill the squash well with cranberries and sprinkle on the nuts. Pour the maple butter over the cranberries and nuts and brush the cut edges of squash.
Cover with foil and bake at 350 degrees for 30-40 minutes. Remove the foil, baste with the pan drippings and continue to bake until the the squash is fork-tender about 30 minutes.
Serve with any remaining pan drippings poured over the yop.