Sausage Stuffed Butternut Squash Recipe

0 Preheat the oven to 375°F. Add the butter to a large frying pan over high heat. Once melted, add the sausage. Using a spoon to break it up as it cooks, cook the sausage until it’s brown and slightly crispy, about 10 minutes.
1 Place the halved butternut squash cut-side up in a large casserole dish or on a large rimmed baking sheet. Sprinkle the tops with the sea salt. Once browned, spoon the sausage over the squash, tint the top with a sheet of aluminum foil (lightly it place it on top), and bake at 375°F for 1 hour. 
2 Remove the foil and bake for an additional 15 minutes, or until a fork slides easily into the thickest part of the squash.
3 While the squash is in the oven, de-seed the pomegranate. Then, make the sauce by whisking or blending all of the ingredients together until smooth.
4 Once cooked, sprinkle the top of the squash with the pomegranate seeds, drizzle the sauce over top, finish with the fresh thyme, and serve.