Preheat the oven to 400°F. Cut the acorn squash in half. Scoop out the seeds and pulp. Cut each piece in half again. Arrange the squash wedges skin side down in a lightly greased baking dish. Depending on the size, you may need to use two baking dishes.
In a small bowl whisk together the melted butter and maple syrup. Brush the mixture over the squash. Cover the baking dish with foil and bake for 35 to 45 minutes until the squash is tender.
Zest and juice the orange. Measure the orange juice, adding enough water to equal 1/2 cup. In a saucepan, combine the cranberries, sugar, orange zest, orange juice, water, cinnamon stick, and salt. Place over medium high heat, stirring to dissolve the sugar. Bring to a boil and then reduce the heat. Let simmer for 5 to 7 minutes until the cranberries have burst and the sauce has thickened slightly. Remove and discard the cinnamon stick.
In a small skillet or shallow saucepan, melt 2 tsp butter over medium heat. Add the walnuts. Cook, stirring often, until the walnuts begin to brown, about 3 to 5 minutes. Watch carefully as the nuts can burn easily. Remove from the heat and set aside until serving.
To serve, arrange the squash on a serving platter. Spoon the cranberry sauce generously over the squash. Top with the toasted walnuts and enjoy!