Preheat oven to 450.
Cut your kabocha squash in half, remove the seeds, and place open face down on a baking tray. Add a small layer of water to the baking tray, just enough to cover.
Bake your squash for 30-35 minutes, or until soft and easily separates from skin.
When your squash is done baking, scoop out the inside into a blender or food processor. Add in non dairy milk, vegan buttery spread, and salt. Blend or process until smooth.
While your squash is baking, heat olive oil and yellow onion over medium-low heat, and sauté for about 5 minutes.
After 5 minutes, add in your diced apples, turkey rub spice, fresh thyme and salt. Cook for another 2 minutes.
Add in your veggie sausage, and break it into small pieces using your spoon. Increase the heat to medium-high, and sauté for another 2-3 minutes, stirring constantly.
When the veggie sausage starts to get crispy, add in your baby kale and veggie broth. Reduce the heat to medium low. Cook until the kale is wilted and the liquid is evaporated.
Plate with cranberry sauce, and top with extra fresh thyme.