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This past weekend at the farmer's market, I picked up a beautiful, local butternut squash and wanted to turn it into something other than soup. Combining it with cranberries and cornbread for a hearty stuffing seemed like the perfect idea for a tasty fall dish. Stuffing has always been and always will be my favorite holiday side dish. Every holiday season, I always wonder why I don't make it year round! It's incredibly easy and it's always delicious. Serve it alongside pork or chicken. You'll end up adding it to your Thanksgiving recipe file to make in a couple months!

3 cups diced butternut squash
3 tbsp olive oil
2 tbsp butter
2 cups diced onion
2 cups diced celery
¾ cup dried cranberries
1 tbsp rubbed sage, or more to taste
Salt and pepper, to taste
3 cups packaged cornbread stuffing or cornbread cubes, left to dry out uncovered overnight
1 ½-2 cups chicken stock

Lay diced cubes of squash out on baking sheet and toss with 1 tbsp olive oil, salt and pepper. Roast at 400 degrees until squash start to brown, about 15-20 minutes.

In a large sauté pan, melt 2 tbsp butter with 2 tbsp olive oil and sauté onion and celery until translucent and lightly browned. Add cranberries and season with sage, salt, and pepper.

In a large bowl, toss cornbread cubes with roasted squash and sautéed onion/celery. Drizzle the chicken stock over the stuffing and lightly toss, adding more chicken stock as needed until bread is moist. Season to taste, transfer to a baking dish, and bake at 350 degrees until lightly browned and hot.