I have made this recipe twice, using butter beans, and omitting the cranberries. It is DEE-LICIOUS, and so healthy. Olive oil works fine instead of margarine, and this makes enough to have as an entree for two hungry people, and enough leftover for lunch the next day, if you use a large squash. The size of the squash changes the outcome by quite a lot. Definitely recommended. I ate mine with a little a little adobo sauce, and used chipotle powder instead of cayenne for a smokier flavour.
My stepson and I found that we didn't know if we actually liked this, however, both of us started to love it. My stepson added more vinegar and added cheese and loved it.
Yummy dish and great for a rainy/snowy day. I love that I can use it for my severely food allergic son, and it still tastes good to us! He loves it also (at 21 mo.). My only complaint is how long and frustrating it was to skin a raw pumpkin, which isn't enough motivation to stop me from finding a solution and remaking this dish.