Preheat the oven to 400 F and line a large baking sheet with parchment paper.

Prepare the delicata squashes by washing well and slicing off the stem. Slice in half vertically and scoop out the seeds.

Top the cut side of the squash with 1 tbsp olive oil, 1 tsp thyme, and salt and pepper to taste. Place the squash cut side down on the baking sheet.

Roast the squash in the oven for 35-40 minutes or until it's soft. Set aside.

While the squash roasts, prepare the filling by browning the ground turkey and seasoning with salt and pepper. Set aside when cooked.

Using the same pan, heat 1 tbsp of olive oil over medium heat and saute the onion and garlic for 3-4 minutes. Add the chopped apple and saute for another few minutes to soften. Add the kale and stir to lighly saute.

Add the turkey back to the pan along with the chicken broth, and rosemary. Stir to combine until the kale is softened and the broth is evaporated.

Serve the squashes by stuffing the filling into the squash and topping with dried cranberries.