Preheat the oven to 400°F.

Slice each butternut squash in half lengthwise and scoop out the seeds.

Drizzle with olive oil, season with salt and pepper, and place cut-side up on a baking sheet. Roast for 40–45 minutes, or until tender.

In a large skillet over medium heat, cook the sausage until no longer pink.

Add onion, celery, and garlic; cook until softened.

Stir in spinach and a splash of stock, cooking until wilted.

Remove from heat and mix in the diced apple, pecans, and dried cranberries.

Once squash is cool enough to handle, scoop out some flesh to create a well, leaving a ½–¾ inch border.

Fill each squash half with the sausage mixture. Top with Parmesan if desired.

Return to the oven and bake for 10 minutes to brown the tops. Serve warm.