-
Preheat oven to 400 degrees F.
-
Cut the squash in half lengthwise and remove the seeds. Place the squash face side down on a foil lined baking sheet. Place in the oven and bake for 40-45 minutes, until the squash is fork tender.
-
While the squash is baking brown the sausage in a skillet over medium high heat, breaking it apart as you go. Add the onions and continue cooking until the onions are translucent, about 5-7 minutes.
-
Add the apples and cook for an additional 5 minutes.
-
Add the garlic, marjoram, and fennel seeds and cook for another 1-2 minutes, until fragrant. Season with salt and pepper to taste. Remove from the heat and set aside.
-
When the squash is done cooking remove from the oven. Turn the squash right side up and scoop out some of the insides, making a trough. Take the scooped out squash and stir it into the sausage mixture.
-
Spoon the sausage mixture into the butternut squash halves, dividing equally. Top with the chopped almonds.
-
Place the squash back in the oven and bake for an additional 15-20 minutes, until it begins to brown.
-
Remove from the oven and serve.