Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides with 1 tablespoon of olive oil.
Place the squash halves cut-side up on the prepared baking sheet. Roast for about 40-45 minutes until the flesh is tender and caramelized around the edges.
While the squash roasts, heat a small amount of olive oil in a skillet over medium heat. Sauté the chopped onion until translucent and fragrant, about 5 minutes.
Add the minced garlic and chopped herbs to the skillet. Cook for another minute until aromatic.
Mix the cooked grains, sautéed vegetables, lemon zest or juice, dried cranberries or nuts, and cheese (if using) in a bowl until well combined.
Once the squash is tender and caramelized, carefully scoop out most of the flesh into a bowl, leaving a small border to keep the shape. Mash the flesh slightly and fold it into the grain mixture.
Spoon the stuffing mixture back into the hollowed-out squash halves, pressing gently to pack it in.
Return the stuffed squash to the oven and bake for an additional 15 minutes until heated through and the top is slightly crispy.
Remove from the oven and let it rest for 10 minutes. The edges should be caramelized, and the filling hot and inviting.
Slice into portions and serve warm, enjoying the beautiful caramelized edges and flavorful stuffing.
