Preheat oven to 420*

Coast acorn squash halves with a think layer of olive oil and sprinkle with salt and pepper

Place in oven and bake for 45 minutes or until tender

In a large bowl toss sweet potato with a bit of olive oil, salt and pepper

Toss to coat well

Spread evenly on a parchment paper lined baking sheet

In the same bowl, toss onion and garlic with a bit of olive oil, salt and pepper

Spread onion and garlic on a separate baking sheet lined with parchment paper

Roast 30 minutes until sweet potatoes, onion, and garlic are tender and lightly browned

Set aside

Meanwhile in a large skillet, add 1 tsp of olive oil and heat on medium high

Add ground pork and cook through

Remove pork from skillet and set aside

Add chopped shallots to the same pan, adding a bit of oil if needed

Turn down to medium heat and cook until tender and lightly browned

Remove shallot from pan and sauté mushrooms in the same pan and remove when done

Add sage leaves and sauté for 2 minutes to bring the flavor out

Remove once cooked

To make the sauce add pumpkin, roasted onion, roasted garlic, almond milk, sage leaves, 1/4 tsp pepper and 1 tsp. of salt to a high powered blender and blend until smooth

To assemble add roasted sweet potato, pork, shallots, mushrooms, to a large bowl and toss with pumpkin sauce

Salt to taste

Stuff mixture into acorn squash cavities and bake at 375* for 20 minutes