Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Carefully slice the butternut squash in half lengthwise. Scoop out the seeds and stringy pulp.

Drizzle the cut sides with 1 tbsp olive oil and rub over the flesh. Season with 1/2 tsp salt and 1/4 tsp pepper.

Place the squash halves cut-side down on the prepared baking sheet. Roast for 40-50 minutes, or until tender when pierced with a fork.

While squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add sausage, break it up, and cook until browned (8-10 mins). Remove with a slotted spoon.

In the same skillet, add onion and celery. Sauté for 5-7 mins until softened. Add garlic and apple, cook for 2-3 more minutes. Stir in sage and thyme.

Return the cooked sausage to the skillet. Add cranberries, nuts, and breadcrumbs. Stir to combine. Remove from heat and stir in 1/2 cup Parmesan cheese. Season to taste.

Remove squash from oven. Flip halves cut-side up. Fluff the flesh with a fork. Divide the sausage stuffing evenly between the two halves, piling it high.

Return stuffed squash to the oven and bake for another 10-15 minutes, until filling is hot and cheese is melted.

Let rest for 5 minutes. Garnish with extra sage and Parmesan before serving.