Preheat oven to 375F.

Cut the top off the squash. You'll want to cut a large enough opening for the stuffing while leaving the cavity nice and deep. Scoop out the seeds and stringy bits. Place the squash cut side down on a large baking sheet. Bake for 45-60 minutes, or until just tender.

The squash may be wrapped up and refrigerated overnight at this point. Just be sure to take the squash out to warm up for at 2 hours before stuffing and baking.

Now it's time to make the stuffing! Preheat oven to 350F.

Put the cornbread into a large bowl. Melt the butter in a large skillet over medium-low heat. Add the onions and some salt and saute until softened and a little brown, about 10 minutes. Add the sage, thyme, and apples and saute for another minute. Put the onion mixture in with the cornbread. Add the pecans, cranberries, egg, stock, half and half, and fresh sage. Mix it all together until combined. Season with salt and pepper. Put the whole cornbread mixture back into the skillet and warm it through before putting it in the squash, 5-10 minutes.

Put the hubbard squash into a baking dish. Pour the stuffing into the cavity of the squash. Cover the top of the squash with aluminum foil and bake for 45 minutes. Take off the foil and bake for 10-15 minutes more, or until well browned.

Serve whole at the table. Let everyone scoop out some stuffing and then slice off portions of squash for everyone.