Preheat oven to 350 degrees F. Combine the first 6 ingredients in a bowl and set aside. Place the oil and butter in an ovenproof pot set over medium-high heat. Season pork with salt and pepper and coat with the flour. Brown the pork, in batches, and transfer cooked pieces to a bowl. Add the onion, celery, carrot and garlic to the pot and cook 3 minutes. Return pork to the pot and mix in the chicken stock mixture and cranberries. Bring to a simmer. Cover and cook in the oven 80 to 90 minutes, or until pork is tender.
When the pork is 40 minutes from being done, place squash skin side down in non-stick
9” x 13” baking dish. Pour ½” of water into the dish. Cover the pan with foil and bake squash until tender, about 30 minutes.
When the stew is ready, taste it and add additional salt and pepper, if needed. Set a piece of squash in the centre of each of 4 shallow bowls. Divide and top with stew, sprinkle with parsley and serve.