Preheat oven to 400 degrees.

Cut clean butternut squash in half and remove any seeds. Poke a few holes in the top of the squash with a fork, brush with olive oil or butter and place them cut side up in a sheet pan in the oven. Roast for 50 minutes or until the squash are well cooked and tender.

While butternut squash are cooking, cook quinoa and set aside. Brown sausage and drain excess fat. Add 2 tbsp maple syrup, 1 tsp cumin, cannellini beans and cooked quinoa to the sausage and heat through, mixing gently. Salt and pepper to taste.

When squash are finished cooking, score the tops of the squash in a cross hatch pattern, careful not to push your knife through the skin on the bottom of the squash and leaving the outside edges uncut to create a bowl. Run a knife or spoon from the hollow part of the squash up through the neck of the squash and it will pop out the squash that is in the neck in rough cubes. (Don't stress! This doesn't have to be perfect. But cubes are prettier than squished squash.)

Add the cubed squash to the sausage quinoa mixture and gently combine.

Add the filling to the now hollow bowls of squash.

Whisk Greek yogurt, 1-2 tbsp Maple syrup (to taste), 1/2 tsp cumin, and the juice from 1/2 a lime in a small bowl. Drizzle over stuffed butternut squash.

Top with parsley and serve!