Preheat the oven to 450°F and line a baking sheet with parchment paper. Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Place the squash on the baking sheet. Drizzle with olive oil and sprinkle with salt. Use your hands to rub the oil all over the squash, then place cut side down on the baking sheet. Bake for 20 to 25 minutes, or until the squash are very soft and the skin begins to wrinkle. Set the squash aside to cool.

Cook the buckwheat groats according to the package instructions. Drain the buckwheat and place in a bowl. Add the chopped pecans and cranberries to the cooked buckwheat and toss to combine.

In a small bowl, whisk together the olive oil, vinegar, maple syrup, salt and pepper. Pour as much as you like of the vinaigrette over the buckwheat salad and gently toss. You can stuff the buckwheat salad into the butternut squash or serve as a separate dish. Place the stuffed squash on a serving platter and garnish with chopped fresh herbs.