Preheat oven to 400°F.
In a bowl, toss cubed squash with maple syrup, olive oil and garlic.
Spread squash evenly in a single layer on a baking pan lined with parchment paper.
Bake for about 30 minutes or until a soft golden brown.*
*When there is about 10-15 minutes left, add fresh cranberries on top of the squash. Return to oven and bake until the cranberries have soften and "bursted" a bit. If using dried cranberries, add these when adding the almonds.
*In the last 5 minutes, add the almonds and allow to toast for the last several minutes.
Remove from oven and allow to cool for a few minutes before serving.
Sprinkle with dried parsley for garnish.