Slice the butternut squash into 3/4 inch pieces down the neck. Once you reach the round, bottom part of the squash, cut it in half and scoop out the seeds with a spoon. You can keep this in two pieces, or cut each half in half once more, making four end pieces. I suggest this for larger squashes.

Place a 1/2 cup of the cranberries plus all remaining ingredients into a food processor and blend until all ingredients are combined. Pieces of cranberry are fine, so long as none are left whole. Place squash pieces in a container or dish with the marinade and allow to sit one hour, flipping half way.

Preheat oven to 400°F and spray a large baking dish with cooking oil, or two baking dishes if one isn't large enough for all your squash.

Remove squash from marinade and place in baking dish(es). Take spoonfuls of the marinade and spread over each squash steak (save remaining marinade). Top "steaks" with the remaining cranberries. Place in oven for 20 minutes.

Remove baking dish(es) from the oven. Using tongs, carefully remove cranberries and set aside. Flip each round squash steak onto the opposite side (end pieces can be left alone) and spoon on top more marinade. Redistribute cranberries and place baking dish(es) back in oven. Bake for an additional 10-20 minutes, or until butternut squash steaks can be pierced easily with a fork. End pieces may take longer. Keep finished "steaks" wrapped in foil or on warm in a toaster oven until all are done. Serve with potatoes or rice, and your favorite green vegetable!