Stuffed Whole Delicata Squash

4 delicata squash
    Olive oil
    4 Tbsp butter
    2onions, diced
    1 lb kale or collards
    6 oz whole-grain bread, cut into 3/4-inch cubes (about 3 cups)
    ½ c blue cheese
    ½ c dried cranberries
    ½ c pecans, chopped
    2 Tbsp maple syrup
    2 Tbsp chopped parsley, for garnish

Cut 1 inch off top + bottom of each squash. Scrape out seeds. Sprinkle inside w/ salt + pepper, stand upright on oiled baking sheet. Heat oven to 425. Sautee onions in 2 Tbsp butter, til soft. Add chopped kale to pan and cook, tossing, til kale begins to wilt. Place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, 7 to 9 min. Add bread cubes to vegetables, then add blue cheese + cranberries.  Toast pecans over med heat til fragrant, add syrup and cook 1 min, then scrape into mixture. Add salt + pepper. Lower oven to 400. Divide stuffing between squash. Top each squash with 1/2 Tbsp butter. Roast squash til easily pierced with fork, approx 45 min. If squash is browning too quickly, lay aluminum foil over top to prevent burning. Sprinkle parsley over the squash. Serve!

This is recipe is from the New York Times. I usually roast delicata cut in half lengthwise ("boats") so this was a fun change-up.

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