Butternut Squash Quinoa Stuffing

Preheat the oven to 400°F. Toss the squash with 1 1/2 tablespoons olive oil and 1/2 teaspoon salt and roast for 25 to 30 minutes until tender. 2. Meanwhile, rinse the quinoa and simmer it in the broth, covered, for 15 minutes. Let it sit 5 minutes, then fluff. 3. Heat the rest of the olive oil in a large skillet. Cook the onion and celery for 6 to 8 minutes until soft, then add the garlic, sage and thyme for 1 minute. 4. Stir in the kale and cook until just wilted. 5. Toast and chop the pecans. 6. Fold the quinoa, roasted squash, cranberries and pecans into the skillet. Season with the rest of the salt and the pepper and serve warm.