Place each butternut squash on a large cutting board, cut off the top and bottom with a chef’s knife, then stand the squash upright and carefully slice it in half from top to bottom.

Use a spoon to scoop out the seeds and stringy center from each half and discard or save the seeds for roasting.

If the outer skin is very thick, peel just the rounded outside edges of the squash halves with a vegetable peeler so more surface can brown while roasting.

Line a baking sheet with parchment paper, then place the squash halves cut side up on the sheet.

Drizzle 2 tbsp olive oil over the cut sides and cavities with a measuring spoon, then sprinkle 1 tsp kosher salt and ½ tsp black pepper evenly over the squash.

Use your hand to rub the oil and seasoning over the cut surfaces so everything looks lightly coated.

Place the baking sheet on the middle rack of a preheated 400°F oven using oven mitts and bake for 40 minutes until the squash flesh is very tender when pierced with a fork.

While the squash bakes, set a large skillet on the stove over medium heat and add the sausage.

Break the sausage into small pieces with a wooden spoon and cook for 7 minutes, stirring often, until it is browned and no pink remains.

Add the chopped onion to the skillet and cook for 4 minutes, stirring with the wooden spoon, until the onion softens.

Stir in the minced garlic and 1 tsp thyme and cook for 1 minute until fragrant.

Turn off the heat and let the sausage mixture cool slightly in the skillet.

When the squash is done, remove the baking sheet from the oven with oven mitts and let the halves cool on the sheet for 5 minutes so they are easier to handle.

Use a spoon to gently scoop some of the soft squash flesh from each half into a large mixing bowl, leaving about a ½-inch border of squash attached to the skin so the shells stay sturdy.

Add the cooked sausage mixture from the skillet to the bowl with the squash and mix with the wooden spoon until combined.

Stir in ¾ cup shredded cheddar and ¼ cup breadcrumbs, plus ¼ tsp salt and ¼ tsp pepper, and mix again until the filling looks evenly cheesy and moist.

Use the spoon to pack the sausage and squash mixture back into each squash shell on the baking sheet, mounding it slightly but keeping it stable so the halves do not tip.

Sprinkle the remaining ¼ cup cheddar over the tops of the stuffed squash halves.

Return the baking sheet to the oven on the middle rack and bake at 400°F for 15 minutes until the cheese melts and turns golden in spots and the filling is hot all the way through.

Take the baking sheet out with oven mitts and let the stuffed butternut squash rest for 5 minutes, then use a large spoon or spatula to move each half to plates or a serving platter and serve warm as a main dish.