- for the squash: Preheat oven to 400° F. Line a rimmed pan with parchment paper or aluminum foil, if desired.
- Wash and dry the exterior of each squash. Then carefully cut each one in half with a large, sharp knife. Scoop out seeds with a spoon; discard seeds or save for roasting. Brush 1/2 teaspoon olive oil over the cut side of each squash half. Sprinkle the cut sides with kosher salt. Place squash halves, cut side down, on baking sheet and cook for about 35 minutes, until the flesh is just nicely softened. Adjust cook time for smaller or larger sized squash. Remove squash from oven and lower the oven temperature to 350° F.
- for the stuffing mixture: Add 5-1/2 cups of the bread, pecans, Parmesan, thyme, and sage to a food processor. Pulse until mixture is chopped and crumbly, with a few larger pieces of bread cubes, pecans, and Parmesan remaining. Refer to my photo in the post, if needed. Set aside.
- for the turkey mixture: Heat a large skillet over medium heat. Once skillet is hot, stir in onion and apple. Sauté until just softened, stirring occasionally. Then stir in garlic and sauté for two minutes more. Fold in turkey and dried cranberries, and then the prepared stuffing mixture and black pepper. Drizzle turkey broth over the top; fold to combine. Taste test, adding kosher salt as needed.
- Add half a cup of turkey mixture to the center of each cooked squash half, pressing it in lightly but firmly. Then add more turkey mixture on top of that, to form a generous mound. Press a few of the reserved bread cubes onto the top of each mound, and then spoon the melted butter over the top of the bread cubes. Sprinkle bread cubes with a bit more kosher salt and ground black pepper. Place stuffed squash back into the oven for another 10 to 12 minutes to heat throughout. Remove from oven and serve immediately, with freshly grated Parmesan sprinkled over the tops.