Prepare the squash
Preheat the oven to 350°F. Slice the butternut squash in half lengthwise, scoop out the seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, then flip cut-side down.

Roast
Bake for 20 minutes, flip, and continue baking for another 20 minutes or until the squash is fork-tender. Scoop out a bit of flesh from the fuller side so both halves are even in thickness.

Make the filling
While the squash roasts, melt butter in a skillet. Sauté the apple and onion until softened, about 5 minutes. Add the kale and garlic and cook until fragrant.

Season and mix
Stir in the broth, cranberries, pecans, thyme, sage, and cinnamon. Simmer briefly, then fold in the quinoa until well combined.

Stuff the squash
Spoon the quinoa mixture evenly into the roasted squash halves.

Bake again
Return the stuffed squash to the oven for 20 minutes to meld the flavors and lightly toast the filling.

Serve
Garnish with fresh thyme or crumbled feta cheese (optional), and serve warm. Enjoy!

Store
Keep leftovers in the refrigerator for up to 3-4 days.