Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Slice the butternut squash lengthwise. Scoop out the seeds and pulp and discard them. Drizzle the flesh with 1 tablespoon of olive oil and place face down on the parchment-lined baking sheet. Roast for about 15-20 minutes.

While the butternut squash is roasting, to a large sauté pan add the onion wedges, sausage, and 1 tablespoon of olive oil to cover the bottom of the pan. Sauté for about 5-7 minutes.

Using a slotted spoon, transfer the ingredients from the sauté pan to a slow cooker. Stir in the carrots, dried thyme, dried sage, broth, and red wine vinegar. You can add sea salt and pepper now or wait until just before serving. Set the slow cooker to LOW for 6-8 hours.

Once the butternut squash is done roasting, then slice it and trim off the outer skin. Cut the butternut squash into 1-inch squares and transfer them to the slow cooker.

Once the Butternut Squash Sausage Stew is done, season with sea salt and coarse black pepper to taste and serve. Refrigerate leftovers in an airtight container and consume within about 3-4 days.