Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides of the squash with olive oil and sprinkle with salt, pepper, and cinnamon (if using).
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast in the oven for 40-50 minutes, or until the flesh is tender and can easily be pierced with a fork.
6. Once done, remove the squash from the oven and set aside to cool slightly while you prepare the filling.

Step 2: Cook the Quinoa

1. While the squash is roasting, rinse 1 cup of quinoa under cold water.
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed the liquid and is fluffy.
4. Remove from heat and fluff the quinoa with a fork. Set it aside.

Step 3: Prepare the Cranberry Pecan Filling

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the finely diced onion and cook for 3-4 minutes, until it becomes soft and translucent.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the chopped pecans and cook for 2-3 minutes, allowing them to toast lightly.
5. Add the dried cranberries, fresh sage, rosemary, cinnamon, nutmeg, salt, and pepper. Stir to combine and cook for 1-2 minutes, allowing the flavors to meld.
6. Add the cooked quinoa to the skillet and stir everything together. Drizzle with maple syrup (if using) and adjust seasoning to taste. Remove from heat.

Step 4: Stuff the Squash

1. Once the butternut squash has cooled slightly, scoop out a small portion of the flesh from the center of each squash half, leaving about a 1-inch border around the edges. You can save the scooped-out squash for another recipe, like a soup or mash.
2. Fill each squash half generously with the cranberry pecan quinoa mixture, pressing the filling down slightly to ensure it’s packed well.

Step 5: Bake the Stuffed Squash

1. Once stuffed, return the squash to the oven and bake for an additional 10-15 minutes, just to heat through and allow the flavors to meld.
2. Remove from the oven and let cool for a few minutes before serving.