Preheat oven to 400 degrees. Cut squash in half, remove seeds, and brush flesh lightly with 1 Tbsp. oil. Sprinkle with salt & pepper and place flesh-side down on a parchment-lined baking sheet. Bake for 30 to 45 min., or until just tender and easily pierced with a knife. Remove from oven and set aside to cool. Heat 1 Tbsp. oil in a large skillet or Dutch oven. Add onions, ginger, and garlic. Cook for 5 min., or until soft. In a small bowl, mix an equal amount (3 to 5 Tbsp., depending on desired heat level) of Ghost Pepper Curry Powder, vegetable oil, and water together to make a paste. Stir curry paste into onions, then add apples, broth, coconut milk, and cider. Bring to a medium simmer. Heat 1 Tbsp. oil in a separate skillet, add sausage, and cook until browned. Meanwhile, peel skin from cooled squash and cube into 1/2- to 1-inch pieces. Stir sausage and squash into curry, bring to a simmer, and cook for 5 to 10 more min. Remove from heat and stir in lime juice. Top with fresh mint before serving.