By this time, you have roasted the butternut squash for 30 or 40 minutes.
Remove from the oven and turn the cooked squash halves cut sides up.
Allow them to cool slightly and then using a spoon, scoop out the flesh leaving about a ½ inch border along the sides.
Reheat the sausage mixture in the same skillet in which you made it to warm it up.
Divide the sausage filling among the 2 halves and stuff the squash until the mixture is leveled or a little bit higher. (You may have some leftover meat, and you can save that for another time. Sometimes I make pasta and mix it in or I serve the extra filling over rice.)
Top with dried cranberries, pecans and cheese.
Optional: garnish with chopped cilantro.