Heat oven to 450 degrees. Combine chicken broth, orange juice and allspice in a large saucepan. Add squash; stir well and bring to a simmer over high heat. Reduce heat to medium low; cover and simmer 10 minutes. Stir cranberries and salt into squash mixture; continue simmering uncovered until squash is just tender, 8 to 10 minutes. Use a slotted spoon to transfer squash and cranberries to a serving dish. Boil juices in saucepan over high heat 1 minute or until slightly reduced. Pour over squash; top with pecans.
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