Roast the halved acorn squashes in the oven, until golden brown on top. You can drizzle them with a tiny bit of Avocado oil, but it is totally possible to bake the squashes without the oil if you prefer.
Add one tablespoon of avocado oil to the pan and saute the onions and crushed garlic cloves. Once translucent, add in the mushrooms.
Cook until they soften and reduce in size. Add in the coconut aminos, the chickpeas, lentils and the mushroom broth. Stir thoroughly and allow to cook until the mixture becomes soft and a little mushy.
Then add the red pepper flakes, fresh sage and dried cranberries. Mix thoroughly.