Acorn Squash with Cranberry-Cornbread Stuffing

1. Preheat oven to 400 degrees.
2. Scrape seeds and stringy flesh from squash. Place squash in a baking dish, cut sides up. Pour about an inch of water in the bottom of the dish. Put one teaspoon butter and one teaspoon brown sugar in each half.
3. Place in the oven for 15 minutes. Baste squash with the butter and sugar mixture after the 15-minute mark to prevent drying. Put back in the oven for another 30 to 45 minutes, or until fork tender.
4. Meanwhile, heat olive oil in a skillet and add the celery, onion, apples, thyme, curry, and cinnamon. Cook until softened. Remove skillet from heat and set aside.
5. Place cubed cornbread on a baking sheet and set next to the squash in the oven. Bake for about 10 minutes, or until golden and crunchy.
6. Add cranberries and the toasted cornbread to the skillet mixture and gently stir to combine. While stirring, slowly add the chicken broth. Season with salt and pepper.
7. Fill the fork-tender squash with cornbread stuffing and place back into oven until heated through.