This recipe calls for a few days of prior preparation. To get yummy bread crumbs for stuffing, you'll need to break the bread into smaller pieces and leave it out to stale for at least three to four days. Each day be sure to break up your bread into smaller and smaller pieces. Of course, life gets in the way sometimes, and you may not have the time to wait for this to happen. To speed up the process, place slices of bread on a baking sheet in an oven set at 300 degrees F. Allow approximately 15 minutes for the bread to dry out slightly. Remove from oven and break into small pieces.
Preheat your oven to 350 degrees F.
Cut an acorn squash in half and scoop out the seeds. Using a pastry brush, coat the inside and edges with olive oil.
Place your squash open-side-down on a baking sheet and bake for approximately 45 minutes to 1 hour or until inside is soft and fork is easily inserted.
Remove from oven and set aside.
In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the onions, celery, mushrooms and sausage and mix well. Be sure to break up the sausage into little pieces. Continue to cook until sausage is cooked through.
Add the dried sage, thyme, salt, pepper and rosemary and fresh parsley. Stir well.
Add the chopped apple, dried cranberries, bread and butter. Stir.
Slowly drizzle with the chicken or vegetable stock. At this point it is more about your desired consistency than exact amounts. I estimated 1/2 to 1 cup, however, if you find the your stuffing is still dry, don't be afraid to add more.
At this point your Acorn squash and stuffing should be complete. Pile the stuffing on top of the Acorn squash and bake for an additional 10 minutes at 350 degrees F.