Vegan Stuffed Butternut Squash

Preheat the oven to 425 F and line a baking sheet with parchment paper.

Cut the stem side and bottom side of the squash to create flat surfaces on either end.

Place the bottom half of the squash on your cutting board and carefully cut in half lengthways.

Use a spoon to scoop out and discard the seeds.

Rub squash with 1 tbsp oil and drizzle with 1 tbsp maple syrup, then season well with salt and pepper.

Place squash cut side down on the prepared baking sheet.

Roast squash on the middle rack in the preheated oven, flipping halfway through, until flesh is very tender when pierced with a knife.

Add wild rice blend, vegetable stock and bay leaf to a medium pot and bring to a boil.

Once boiling, cover and reduce heat to medium-low, then cook rice for 15 minutes.

Add lentils and cook for another 20 minutes, until rice and lentils are tender. Drain off any remaining liquid if needed.

While rice is cooking, heat the remaining 1 tbsp oil in a large skillet over medium heat.

When the pan is hot, add shallots and mushrooms, and season with salt and pepper.

Cook, stirring occasionally, until softened and golden-brown.

Add garlic, thyme, kale and dried cranberries, and cook, stirring often, until kale is tender.

Add white wine or additional stock to deglaze the pan, cooking and stirring often while scraping the brown bits from the pan, until evaporated.

Season with salt and pepper.

Transfer kale mixture to a large bowl.

When rice and lentils are cooked, remove bay leaf, then transfer rice and lentils to the bowl with the kale.

To a small bowl, add oil, balsamic, maple syrup, dijon and garlic, season with salt and pepper, then whisk to combine.

Pour dressing over kale and rice mixture, add half the parsley, season with salt and pepper, then toss to combine.

Once the squash is finished roasting, carefully scrape a spoon down the "neck" of the squash, removing some of the flesh, to create more space for the filling.

Roughly mash the removed squash into the bowl with the rice mixture.

Spoon rice mixture into squash halves and sprinkle with the pumpkin seeds.

Return the squash to the oven to warm through.

If making the optional salsa verde, add the shallots and vinegar to a small bowl and let sit to soften.

Stir in the rest of the salsa verde ingredients until fully combined.

Transfer squash to a platter.

Sprinkle remaining parsley over top and serve with the parsley salsa verde, if using.