Rub with maple syrup, olive oil and season with salt and pepper. Roast until the flesh is easily pierced with a fork.
Start cooking the wild rice then add the green lentils and cook until both are tender.
Saute the shallot and mushroom.
Stir in the kale, thyme, garlic and cranberry, then add the wine or extra stock and cook until evaporated.
Mix the cooked rice and lentils with the filling.
Scoop some of the flesh out of the squash to make room for the filling. Mix the extra squash into the filling.
Add the filling to the squash and sprinkle with pumpkin seeds. Heat in oven 5-10 min.
Prepare the salsa verde, if using, and serve!