1. Preheat the oven to 375 degrees fahrenheit.

2. Cut both acorn squashes in half lengthwise and scoop out the seeds. Place them face up in a pie dish. Brush the cut sides of each squash with olive oil and season with salt and pepper.

3. Place the squash in the preheated oven and roast for 40 to 45 minutes, or until the squash is tender. While the squash is roasting, make the filling:

4. Heat a skillet to medium high and add the sausage, breaking it up into small pieces as it cooks. And cook until the onion is soft and translucent, and the sausage is golden brown.

5. Add the garlic and saute for 30 seconds. Remove from heat.

6. Place the butter in a saucepan and heat on medium high until the butter melts and begins to foam. Continue cooking, swirling occasionally, until the butter turns a golden brown color and smells nutty. Add the sage leaves and cook for another 15 seconds. Remove from heat.

7. When the squash is soft, remove from the oven. Fill the center of each squash with a heaping mound of the sausage mixture. Drizzle the squash with the browned butter and sage, and sprinkle the Parmesan over the top.