How to Roast Butternut Squash:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Squash: Slice the butternut squash in half lengthwise and scoop out the seeds and stringy flesh.
3. Season: Drizzle the cut sides of the squash with olive oil, then sprinkle with salt and black pepper.
4. Roast: Place the squash halves cut-side down on a baking sheet. Roast in the oven for 30–40 minutes, or until tender when pierced with a fork.

Prepare the Sausage Filling:

1. Sauté Aromatics: In a skillet over medium heat, heat olive oil and cook diced onion until softened and slightly charred, about 5 minutes.
2. Cook Sausage: Add crumbled Italian sausage to the skillet. Cook until browned, breaking up the sausage with a spoon. Add minced garlic and Italian seasoning, cooking until fragrant.
3. Add Vegetables and Nuts: Stir in fresh spinach, letting it wilt. Add dried cranberries and chopped pecans, mixing to combine. Season with salt and pepper to taste.

Assemble the Stuffed Squash:

1. Hollow the Squash: Once the butternut squash is roasted, scoop out some of the flesh, leaving a border around the edges to hold the filling.
2. Stuff: Reheat the sausage mixture if needed, then spoon it into the hollowed-out squash halves.
3. Garnish: Top with freshly ground black pepper and optional fresh thyme.