Preheat your oven to 375.

Chop off the ends of your acorn squash. Cut in half width wise and remove seeds and strings.

Lightly coat acorn squash with olive oil, salt, and pepper. Put meat side down on a baking sheet. Bake for 25 minutes.

Peel and chop parsnips into 1/4-1/2 inch piece, de-stalk and rough chop kale, dice onions and mince garlic.

Preheat a large skillet on medium heat, add 1 tbsp olive oil and coat pan. Add onions and saute for 2-3 minutes.

Add parsnips and cover with a lid for 5 minutes. Stir and recover for another 5 minutes.

Add kale, garlic, thyme, and a tsp of sea salt. Saute until kale wilts, about 1-2 minutes.

Add pecans, cranberries and thyme, set aside and cover. The squash should be ready about this time.

Remove from oven, flip over and fill with vegetable mixture. Cook for another 15 minutes, or until squash is easily pierced with a fork.