Preheat oven to 400 degrees.

Cut off each end of the acorn squash, removing as little as possible. This will allow the squash to sit upright while it bakes. Then cut the squash in half and spoon out seeds.

Brush olive oil on inside of the squash and season with salt and pepper.

Bake for 40 minutes or until tender.

While squash is baking, place 1 tbsp melted butter in skillet on medium heat and add cornbread. Toss the cornbread until slightly toasted. After cornbread is toasted, pour cornbread in large bowl.

Place skillet back over medium high heat and add remaining butter. Cook sausage, celery and onion for about 5 minutes, then add apples and cranberries to the skillet for 2 minutes. Pour mixture in with cornbread, try to avoid getting all the sausage juices in your cornbread.

Add parsley and seasoning to the mixture, toss to combine.

Next, add the chicken broth and beaten egg. Combine until well mixed.

Spoon mixture into your acorn squash and return to oven for 15 - 20 minutes. (I had leftover cornbread that I sprinkled on top to make for some crispy bits on the top.)

After you remove your squash from the oven, garnish with some parsley before serving.