Hokie Birds - Roasted Acorn Squash in Cranberry, Blueberry & Apple Purée

Ingredients

2 Acorn Squash
2 Nelson County Stayman Apples
1/2 cup Fresh Blueberries
1/2 cup Fresh Cranberries
1 tsp Ginger powder
1 tsp Cinnamon powder
1/4 tsp. Clove powder

Slice squash in half and remove seeds. Take one of the halves and slice vertically into three equal sized pieces. Sprinkle spices over squash and place in a shallow baking dish with 1/2 cup of water. Bake in oven at 375 for 30 min.
Meanwhile peel and core the apples. Place apples and berries in blender and purée until smooth. Heat purée in saucepan until just warm. Pour purée in small bowls and add the squash.