If you want to incorporate another fall favorite into your stuffing recipe, opt to include a stuffed acorn squash on your Thanksgiving table.
Preheat the oven to 375 degrees. Halve the squash and scoop out the seeds and pulp. Drizzle a baking sheet with olive oil, place squash on baking sheet, cut side down, and bake for 30-45 minutes until tender.
Melt butter in a skillet over medium heat. Sauté the onions until translucent. Add in the mushrooms cook for 5 minutes. Remove from heat and cool slightly. In a large bowl, combine the mushroom mixture with the sage, cranberries, and stuffing. Spoon the stuffing mixture in the acorn squash halves. Bake for 20-30 minutes until heated through.