How to Make It
Preheat oven to 400°F. Line 2 large baking sheets with aluminum foil. Peel squash, halve lengthwise, and trim ends. Remove and discard seeds. Cut squash into about 3/4-inch-thick wedges. Place in a large bowl; toss with oil, pepper, and 1 teaspoon of the salt. Arrange in a single layer on prepared baking sheets (do not overcrowd). Bake until golden and tender, about 35 minutes, gently turning squash halfway through cook time.
While squash bakes, melt butter in a small saucepan over medium until bubbly, swirling pan occasionally to help butter melt evenly. Once butter mostly stops bubbling and has started to brown, remove pan from heat. Whisk in sorghum and remaining 1/4 teaspoon salt. Cover and set aside to keep warm.
Transfer squash to a serving platter. Pour half of the sorghum mixture over squash; pour remaining sorghum mixture into a small serving bowl or pitcher. Sprinkle squash with toasted walnuts and cranberries. Serve hot or warm alongside additional remaining sorghum mixture.