Preheat oven to 425°F.
In a large bowl, combine pumpkin, onions and apples with lemon juice, salt, pepper, a little freshly grated nutmeg and the caraway seeds. Add sausages and dress everything with a layer of EVOO, about 3 tablespoons to coat. Arrange on large baking sheet and roast 30-40 minutes.
Heat butter in small pan over medium heat. Whisk in flour for 1 minute then add beer and reduce half a minute more. Whisk in stock, syrup and Worcestershire, add some coarse black pepper and let thicken a few minutes more to coat spoon.
Serve roasted sausages and squash doused with gravy.