The variety of squashes available right now is absolutely amazing! One of my favorite ways to eat them is roasted, I just love the texture, and you can fill them with so many awesome things, like cranberries! I found this recipe on the Taste of Home site, and immediately printed it out. I didn't make any changes to this recipe. The stuffing comes together quickly, while the squash is in the oven. If you can't find acorn, this would be great in butternut or delicata too. I vacuum sealed and froze some, and they reheated perfectly. Thank you to Dorothy P. for sharing her recipe! Thank you again to Caroline for hosting #CranberryWeek, and to all of the #FestiveFoodies for sharing their recipes. I've added a bunch to my to-try list, and I hope you have too! Acorn Squash with Cranberry Stuffing Print With Image Without Image ingredients: 2 medium acorn squash 1/4 cup chopped celery 2 tablespoons chopped onion 2 tablespoons butte...