Preheat oven to 400°F degrees.

Wash outside of squash, cut in half, and place halves cut side down in 13×9 baking pan.

Add 1/2 cup water, cover with foil, and baking for 45-60 minutes or until fork tender.

Remove from oven, uncover, and allow to cool completely.

Preheat oven to 350°F.

Butter and flour 9-inch baking pan.

Scoop 1 cup of cooked squash and place in bowl of stand mixer.

Add sugar, oil, and vanilla and mix on speed 2 until combined.

Add eggs one at a time, continuing on speed 2.

Add flour, baking powder, baking soda, spices, and salt on lowest level.

Add cranberries, stirring to combine.

Transfer to prepared baking pan.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Place cake in pan on cooling rack for 10 minutes.

Remove from pan, placing cake on cooling rack until completely cool.