Step 1

Preheat oven to 400 degrees Fahrenheit. Brush the inside of the halved cleaned acorn squash with about 1 tablespoon of olive oil and place on the roasting pan cut side up. Roast at 400F for 30 minutes, or until the acorn squash is fully cooked and easily pierced with a fork.

Step 2

Meanwhile, heat 1 tablespoon of olive oil in a pan. Saute the chopped onion, minced garlic, and sliced celery over medium heat for about 5-8 minutes.

Step 3

Add the torn kale, chopped apple, fresh herbs, and stir. Cover and allow the kale to cook down for about 5 minutes, stirring every couple of minutes. Season with salt and pepper to taste.

Step 4

Add the croutons, dried cranberries, and chopped pecans and stir. Taste the mixture to make sure it's seasoned well enough!

Step 5

Lower the oven temperature to 350F. Carefully transfer the vegan stuffing mixture into each half of the butternut squash. Roast for 5-8 minutes, or until everything is heated through. Allow to cool for 5 minutes and serve warm.