Preheat your oven to 375°F (190°C). Slice each delicata squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper.

Roast the squash halves cut-side up for about 30 minutes, until just tender and caramelized around the edges.

In a skillet, heat olive oil and cook the crumbled sausage until browned. Add the red onion, garlic, thyme, and oregano, and sauté until the onions are soft.

Fold in the chopped rainbow chard, adding a splash of water or stock to help the greens wilt. Cook until the chard is tender.

Combine the sausage and greens mixture with crumbled cornbread and grated cheese. Mix well.

Stuff the roasted squash halves with the filling, pressing down gently. Top with remaining cornbread mixture.

Return the stuffed squash to the oven and bake for an additional 10 minutes until golden brown.

Remove from the oven and let cool for 5 minutes before serving. Garnish as desired.