Preheat the oven to 425F. Using a sharp knife, split each butternut squash in half lengthwise. Scoop out the seeds with a spoon and discard. Arrange the squash halves on a large baking sheet, drizzle with olive oil and season lightly with salt and ground black pepper. Cover the squash with foil and bake in preheated oven for 30 minutes, or until fork tender.

Meanwhile, prepare the risotto filling. Pour the vegetable broth into a small sauce pot and bring to a simmer.

Heat a large sauté pan over medium heat and add the butter. Once the butter is melted, add the diced onion, minced garlic and thyme. Cook the mixture over medium heat, stirring occasionally, for two to three minutes until the onion is translucent but not browned. Add the mushrooms and cook for four to five minutes until the mushrooms are cooked.

Add the rice and toss with the butter, mushrooms and onion. Sauté the mixture for two to three minutes, toasting the rice lightly and allowing it to absorb some of the butter. Next, add the Holland House White Cooking Wine. Pour the cooking wine over the rice; whisk and cook over medium heat until the liquid is absorbed.

Begin adding the hot vegetable broth, about 1/2 cup at a time, whisking and cooking the rice after each addition. Cook until the liquids are absorbed, then add the next ½ cup of broth. Continue to add the broth slowly until all of it is added and the rice is cooked; this process will take about 30 minutes.

Once the rice is cooked, add the parmesan cheese, cranberries, chickpeas and kale. Toss everything together with the rice and remove from the heat.

Once the butternut is baked and fork tender, use a spoon to scoop out a larger area for adding the filling. Spoon in a heaping amount of the risotto filling into each squash half, then garnish with chopped pecans and additional cranberries.