Preheat oven to 425 degrees.

Cut squash in half and scoop out seeds. (Discard seeds)

Spread the butter on the insides of the acorn squash.

Sprinkle with brown sugar, and a little salt and pepper.

Place squash in roasting pan, buttered side up and cook for approximately 45 minutes or until squash is fork tender.

Remove from oven. Discard any excess liquid.

In a separate bowl, mix wild rice, cranberries and walnuts.

Scoop the mixture into the squash.