Last year I made a stuffed pumpkin, following a Dorie Greenspan recipe. Essentially I took kabocha squash, cut off the top (jackolantern style), cleaned it, then filled it with a bread stuffing rich in cheese and cream; then baked that till the squash was tender and the stuffing bubbling.
Now I am toying with doing the same, but somehow including cranberries. I found some cranberry stuffing recipes, including one using apples and wild rice. But it appears they all use dried cranberries, which a quite different from fresh.
Would fresh work in a stuffing? Obviously they are a lot tarter. And then there's question of whether to use the fresh ones, whole, chopped, and/or cooked. A moist stuffing is desirable, since kabocha is a relatively dry squash.
I'm also going to be making a couple of cranberry 'chutneys', so I don't need to use them in the stuffing, but I thought it might be an interesting touch.