Preheat the oven to 180°C. Halve the butternut squash lengthways and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and dust with cinnamon. Place cut side up on a baking tray and roast for about 1 hour, until the flesh is tender.
While the squash roasts, cook the quinoa in the vegetable stock according to the packet instructions. Fluff with a fork and set aside.
Toast the pine nuts in a dry frying pan over medium heat until golden and fragrant. Tip into a small bowl and set aside.
In the same pan, heat a little olive oil. Sauté the red onion, mushrooms and chopped parsley stems with a pinch of salt and pepper for about 5 minutes, until softened.
Add the garlic, kale and parsley leaves. Cook for a few minutes until the kale has wilted.
Stir in the cooked quinoa, dried cranberries and toasted pine nuts. Mix well and taste for seasoning.
When the squash is cooked, let it cool slightly. Carefully scoop out most of the flesh, leaving about a 2 cm border so the shells hold their shape. Pack the quinoa filling firmly into each half.
Press the halves back together and tie around the squash a few times with kitchen string. Return to the baking tray and bake for a further 25 minutes, until heated through.
Rest for 15 minutes before slicing. Remove the string, transfer to a platter and top with crumbled vegan feta and extra parsley to serve.
