Preheat oven to 400 degrees F.

Cut acorn squash in half length-wise, avoiding the stem directly. Slice next to it or cut mostly down and pull apart, letting the stem stay on one side.

Scoop out the seeds from the squash halves using a spoon. Discard or roast them separately.

Drizzle avocado oil on the cut side of the squash halves and place them cut side down onto a baking sheet. (Line with parchment for easier cleanup).

Roast the squash for 30 minutes, or until the flesh is easily pierced with a fork.

While squash roasts, prepare the stuffing. Heat a large skillet to medium and add a tablespoon of avocado oil. Add chopped vegan sausage and brown, flipping occasionally. Transfer browned sausage to a plate.

If the skillet is dry, add 2 teaspoons more avocado oil. Add chopped onion and a pinch of salt. Sauté until softened and fragrant, about 5 minutes. Add minced garlic and sauté for about 30 seconds more.

Stir in chopped apple and sauté a few minutes. Add rubbed sage, dried rosemary, dried thyme, and a few twists of pepper. Combine with a spatula and cook for about a minute. Return the reserved browned sausage to the skillet and mix well.