Preheat the oven. Position a rack in the middle of the oven and preheat to 400F.

Prepare the squash. Cut the butternut squash in half lengthwise from the stem to the bottom. Scoop the seeds and pulp out of the cavity.

Roast the squash. Place the squash cut side on a baking sheet and roast for about 40 to 45 minutes until the cut edge starts caramelizing and the flesh is fork-tender.

Note: It may take longer with different ovens, depending on your squash's weight.

Make the ground beef filling. In the meantime, prepare the filling - heat olive oil in a skillet over medium heat.

Then, add diced yellow onion and sliced celery.

Season with salt and cook for 5-7 minutes until onion is golden. Incorporate minced garlic and stir until fragrant.

Add sausage and cook until the meat is completely pale brown.

Add the rest of the ingredients. Next, incorporate a diced apple.

Stir for 5 minutes until it softens and the liquid reduces.

Add raisins, brown sugar, ground cinnamon, and Worcestershire sauce. Mix to combine. Turn off the heat.

Assemble and bake. Once the butternut squash is ready, scoop out a bit of its flesh to create some space for the filling and mix it with the ground beef mixture.

How do I know if the butternut squash is cooked enough? You can check its doneness by poking a fork or knife into the flesh. If it goes in easily and smoothly, it is cooked through.

Stuff roasted butternut squash with the sausage filling.

If necessary, heat the stuffed butternut squash in the oven for an additional 10 minutes before serving.

This step ensures the dish is thoroughly heated and ready to be enjoyed.