Preheat the oven to 400 degrees F.
Lay the diced cubes of squash and parsnips
out on baking sheet and toss with 3 tablespoons olive oil, salt and pepper. Roast
at 400 degrees until the vegetables start to brown, 15 to 20 minutes.
In a large saute pan, melt
2 tablespoons butter with 2 tablespoons olive oil
and saute the onions
until translucent and lightly browned. Add the cranberries
and season with the sage
, salt and pepper.
Reduce the oven temperature to 350 degrees F.
In a large bowl, toss the cornbread cubes with the roasted squash and parsnips and the sauteed
onions and celery. Drizzle
the chicken stock over the stuffing
and lightly toss, adding more chicken stock as needed until the bread is moist. Transfer to a 9 by 13-inch baking dish
with the remaining 4 tablespoons butter and bake until lightly browned and hot, about 30 minutes.