Preheat oven to 400° and line a baking sheet with parchment paper. Cut the acorn sausage in half, remove the seeds and then place onto the parchment paper open side down. Bake in a preheated oven for about 30-40 minutes or until the tops are tender when pressed down on. Remove from oven and set aside.
While your acorn squash is roasting, in a medium skillet over low heat, saute your coconut oil, onions and a sprinkle of salt and pepper for about 15-20 minutes. Stir every couple minutes and when the onions are a golden brown remove from heat and set aside.
While you’re caramelizing your onions, heat another medium sized pan and brown your sausage. After your sausage is browned add your apples, garlic, rosemary, thyme, pinch of salt and pepper and cook until your apples have soften. Now stir in your caramelized onions and turn off heat.
Fill your sausage mix into your halved squash and arrange back on your baking pan, stuffing side up. Place back into your preheated oven for about 5-10 minutes or until the tops are nice and browned. Let cool a few minutes and serve warm.