Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside. 


Cut each squash lengthwise and scoop out the seeds and stringy bits with an ice cream scoop or spoon.

Spray or brush the tops of the squash with extra oil and sprinkle with a little bit of salt and pepper. Place the squash face down into the baking sheet. Roast for about 25 minutes, until you can lightly push in the top of the squash with your finger. It should be soft.

While the squash roasts, prepare the stuffing. Heat a large skillet over medium high heat and add cooking fat. Add the sausage and use a heavy wooden spoon to break into pieces. Cook for several minutes until it is light brown throughout. Remove the sausage from the pan with a slotted spoon and transfer to a plate.

Add apples, herbs and salt and pepper, to taste, stir to combine. Let it cook for another couple of minutes until the apples are soft to the touch. Turn the heat down to low.

Add cherries and pecans to the pan and cook for another minute. Finally, add in the cooked sausage and cook for another couple of minutes.

Turn the oven temperature up to a low broil and place the squash halves face up on the baking sheet. reheat your broiler and arrange the 4 squash halves face-up on the baking sheet. Using a spoon, transfer some of the stuffing into each half. You will most likely have some leftover, depending on how big the acorn squash you used are.

Transfer the squash to the oven and let broil for 5 minutes. Turn the pan 180 degrees and let them broil for another 5 minutes. Garnish with your favorite fresh herbs and serve warm!