2 buttercup squash about 4" diameter
( do not substitute another squash as they are too wet)
1/2 - 1/3 jar spicy red pepper jelly
1/3 cup butter ( to your taste or waist)
1/4 tsp. salt
1 1/2 cups frozen cranberries cut in half
1/2 to 3/4 cup cilantro chopped (optional)

Cut tops from squash & de-seed . Bake cut side down on parchment or foil @ 350 til able to pierce easily witha knife. Scoop out edible squash & place in large ovenproof casserole dish. DO NOT mash the pulp - it will become too mushy. Add remaining ingredients by small spoonfuls dotted on surface. Bake another 10 minutes to heat through. When ready to serve, gently mix but do NOT overmix. Chunky is best.Serve as is with tortilla chips, crackers, foccacia, bagel chips, etc. or serve from small hollowed out pumkin with "dippers" surrouding it. So festive.