Honey-Cranberry Butternut Squash

Cut each squash lengthwise in half; remove seeds. Mix juice concentrate, honey and butter in small bowl. Stir in cranberries and 2 tablespoons of the ginger. Spoon mixture evenly into each squash cavity; sprinkle with salt. Layer squash in 6-quart slow cooker. Carefully pour water into bottom of cooker.

Cover and cook on low heat setting 5 to 6 hours or until tender. Sprinkle walnuts and remaining 1 tablespoon ginger over squash halves.