We have a garden each year, with lots of acron squash. I have cooked sweet Italian sausage, and added a few pinches of crushed red pepper for zip and drained well.
I cook the acorn squash in the microwave. When it is tender, I put a little butter in the bottom with Splenda brown sugar. I pile the sausage on top of that, then drizzle a little maple syrup over the sausage. Sometimes I put the squash/sausage mixture in the oven to re-heat and to let all of the brown sugar, butter, syrup blend in. I am thinking the dark rum might work with this also. I usually go without the brown sugar and syrup, but the other half loves the hot/sweet combination, and the calories don't seem to bother him too much!