Sausage-Stuffed Delicata Squash

Preheat the oven to 450 degrees. Place the almonds in a small, metal pie pan and toast in the oven until golden brown, about 5 minutes; set aside until ready to use.

Rub the squash all over with 1 tablespoon of the oil and season with 1/2 teaspoon, each, kosher salt and cracked black pepper. Roast, cut-side-down, for 18 to 20 minutes, until the squash is soft and cooked through.

While the squash halves roast, cook the farro: Bring 1 cup water and a pinch of kosher salt to a boil over high heat. Add the farro, reduce the heat to medium and cook, covered and stirring occasionally, until the farro is chewy and cooked through, about 10 to 15 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon kosher salt; cook, stirring, until the onion is softened and beginning to brown. Add the sausage and cook, breaking up the sausage with the tip of a wooden spoon, until browned and crisp. Stir in the cooked farro, the raisins, the almonds and the leaves from 2 of the sprigs of thyme. 

Divide the stuffing evenly between the 6 cooked squash halves; roast for 10 to 15 minutes, until heated through. Sprinkle with the remaining, fresh thyme leaves and serve.