1. Preheat oven to 400°F (200°C).

2. Slice acorn squash in half lengthwise and scoop out seeds. Drizzle with olive oil and season with salt and pepper.

3. Arrange squash halves cut-side down on a baking sheet and roast for 25–30 minutes until tender but firm.

4. While squash roasts, cook sausage in a skillet over medium heat until browned, about 5–7 minutes, then drain excess fat.

5. Add onion and celery to the skillet and cook until softened, about 3–4 minutes. Stir in apple and garlic and cook 2 minutes more.

6. Reduce heat to low and add cooked rice, sourdough cubes, broth, sage, thyme, rosemary, salt, and pepper. Toss to combine and add cranberries or pecans if using.

7. Turn roasted squash cut-side up and fill each half evenly with the sausage mixture.

8. Drizzle tops with olive oil or melted butter and return to oven. Bake 15–20 minutes until filling is heated through and edges are golden.

9. Remove from oven and let rest 5 minutes. Garnish with parsley or thyme and serve warm.