Prepare the herbs, celery, onions, and garlic by giving each a rough chop. Slice the butternut squash into small cubes.
Preheat the oven to 425°F. Coat a large (4 QT) baking dish with butter and set aside.
In a large pan over medium-low heat, add butter, salt, onion, and celery. Cook until the onions are soft and translucent, about 5 minutes.
Stir in the herbs, seasonings, and garlic. Sauté for about 2-3 minutes.
Stir in the butternut squash and sauté for 3-5 minutes.
Add in the bread cubes and mix until all the cubes are evenly coated with the herbs, garlic, and onion mixture.
Slowly pour in the broth and continue to stir until most of the broth is absorbed, about 3 minutes.
Turn off the heat and stir in fresh cranberries.
Transfer the stuffing mixture into the large baking dish and top with salt and pepper. Transfer it to the oven and bake for 30 minutes covered. Then remove the foil covering and bake for an additional 15 minutes. Remove from the oven and serve. Enjoy!
(You can also skip the last step and instead, use the stuffing mixture to stuff a turkey.)