Roast the squash

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Divide the oil between the 4 squash halves, drizzling it into the cavity of the squash where the seeds were. Using your hands rub the squash all over with the oil. In a little dish combine the curry powder, cinnamon, salt and pepper. Stir to combine then divide the spice mixture between the 4 squash halves. Use your hands to spread the spice mixture all over the squash halves then roast cut side down on the prepared baking sheet for 20 minutes.

Make the filling

1. Heat the oil in a large skillet over medium high heat. Add the onion and a pinch of salt to the pan and sauté until translucent, about 4 minutes. Add the garlic and walnuts to the pan and cook for another 2-3 minutes until the garlic is golden brown and the walnuts are lightly toasted. Add the cherries and the cooked rice into the pan, stir to combine then add the shredded kale and cook, folding the ingredients together until the kale is completely wilted, about 3-5 minutes more. Allow to cool slightly before stuffing the squash.
2. Fill each roasted squash half with the rice mixture, you will have some left that can be spread around the serving platter. Put the squash back into the oven to heat through for an additional 10 minutes.

Make the cashew cream

1. While the stuffed squash is warming in the oven, combine the cashews, broth, curry powder, salt, and garlic powder in a high powered blender. Blend until smooth.

To serve

1. Arrange any leftover rice on a serving platter, place the stuffed squash over that and garnish with fresh thyme, Maldon salt, and freshly ground black pepper. Serve with the curried cashew cream on the side. I also garnished our dish with pickled cranberries, because I'm obsessed!