You'll want to cook the acorn squash first so that it's ready to go once your stuffing is done. Preheat oven to 350 degrees F.

Cut the acorn squash in half and scoop out the seeds. Using a brush, coat with olive oil and season with salt and pepper

Place the halves open side up on a baking sheet for 20 minutes. Once it's fork tender, you can remove it from the oven and prepare to place the stuffing inside.

Small dice the bread until it resembles breadcrumbs. This doesn't have to be perfect! You just want the bread to be small enough to soak up all the fluid from the stuffing and marry well together.

In a cast iron skillet or a non-stick pan, add a tbsp of oil. Add the celery and onions to the pan. Let them sweat down and get tender. Next, add the sausage and using a flat wooden spoon, break up the sausage as it cooks.

Add the salt, pepper, and herbs and give it a stir. Next, add the apples and let them cook for about a minute or two until almost tender. Then add the cranberries, bread, and butter. 

Lastly, add the chicken stock 1/4 cup at a time until it resembles regular stuffing and isn't too wet. I used the full 1/2 cup but you might need more or less.

Once the stuffing is finished, stuff the acorn halves and bake another 20 minutes, making sure the squash is tender enough to eat and the stuffing looks fully baked through. Enjoy!