Preheat oven to 375°F.

Cut the stem and about ½ inch from the cap of each acorn squash. Using a teaspoon scoop out the seeds and discard. Place squash cut side down on a parchment paper lined baking sheet, along with their caps, and roast in the oven for 30 to 35 minutes until tender and easily pierced with a fork.

Meanwhile melt the plant-based butter in a non-stick skillet over medium heat. Add the garlic and onion and cook, stirring frequently, for 2 or 3 minutes until fragrant and slightly softened. Add the carrot, celery, sage, rosemary and thyme and cook gently for about 15 minutes until tender. Season with salt and pepper and transfer the vegetables to a large bowl.

Wipe out the skillet, spray lightly with cooking spray and cook the Lightlife Italian sausages for 6 to 8 minutes over medium heat, turning occasionally, until evenly browned and heated through. Transfer to a cutting board and allow to cool slightly before slicing the sausages lengthwise in quarters and then crosswise into small ¼” pieces.

Add the chopped sausage to the bowl of vegetables along with the biscuit crumbles and toss to combine with a spoon. Taste and adjust seasoning if desired.

Stand each squash cut side up on a parchment paper lined baking sheet and press down gently so that they sit securely upright. Spoon about 1¼ cups of sausage stuffing into each roasted squash. Bake for 18 to 20 minutes until toasty and hot. Sprinkle with pumpkin seeds to serve.