- Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, 3 to 5 minutes. Drain well.
- Combine squash and apples in a 9- by 13-inch baking dish. Season generously with salt and pepper.
- Combine maple syrup, butter, raisins and cranberries, nutmeg and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
- Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Let come to room temperature before re-warming, covered, in 350°F. oven about 30 minutes.)