Slice each butternut squash in half and remove the seeds. Season with salt and pepper, and place face down on a greased baking sheet. Bake for 50 minutes or until browned and soft.

In a saucepan, add the maftoul and vegetable broth, then season with a dash of onion salt and cumin. Boil, then reduce heat and simmer for about 20 minutes.

In a skillet, heat up the olive oil, and add the swiss chard. Saute for about 5 minutes or until the swiss chard wilts, then add the garlic and saute about 2 minutes more. Add the chickpeas, cranberries and mint, and season with salt and pepper.

Whisk together the orange juice and 2 tbsp olive oil. Gently combine with the maftoul mixture.

Now for assembly, you can core out the butternut squashes just enough so you can place the maftoul mixture inside.