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Preheat oven to 400°F.
Drizzle olive oil over each delicata half. Season with salt. Roast skin side up for 20-25 minutes, or until you can easily pierce the squash with a fork.
While the squash roasts, prepare the filling: Add ½ cup of water, risotto, and kale to a large sauté pan over medium heat. Cover, stirring occasionally, and cook for about 7 minutes, until the risotto is heated through, and the kale has softened. Remove from heat. Add pecans, cranberries and ¼ cup grated cheese, and stir to combine.
Remove squash from oven. Carefully flip the squash and divide the filling among the squash halves. Top with remaining ¼ cup of grated cheese, then return to the oven and roast for an additional 10 minutes.
Drizzle with glaze to serve.