Preheat oven to 400°F (200°C). Brush the cut surfaces of the halved butternut squash with 1 tablespoon of olive oil and season generously with salt and black pepper. Place skin-side down on a parchment-lined baking sheet and roast for 40 to 45 minutes until the flesh is fork-tender.

Combine rinsed tri-color quinoa and vegetable broth in a small saucepan over medium-high heat. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.

Once the roasted squash is cool enough to handle, gently scoop out flesh from the neck center leaving a 1/2-inch border around the edges. Dice the scooped flesh into small cubes.

In a large mixing bowl, combine cooked quinoa, diced squash cubes, dried cranberries, chopped walnuts, fresh parsley, thyme, remaining 1 tablespoon olive oil, and maple syrup. Toss thoroughly; adjust seasoning with salt and pepper to taste.

Generously scoop the quinoa stuffing into the hollowed squash boats. Return to the oven for 5 to 10 minutes until heated through and lightly golden on top. Garnish with additional fresh parsley and serve warm.