Ingredients
1 lb sausage, casing removed and crumbled (preferably Breakfast, but Italian would work nice too)
1 medium butternut squash or pumpkin, peeled & chopped medium
1/3 c fresh cranberries
1/4 c almond flour or crushed pork rinds
2 T F.O.C., melted (sausage renderings, bacon fat, olive oil, butter)
2 T rosemary
2 T sage
Preparation
Heat your oven to 400ºF.
In a large saute pan, brown the sausage.
In a large oven-proof dish, add the browned sausage, squash and cranberries. In a small bowl mix together the herbs, almond flour and fat. Sprinkle on top of the squash/sausage mixture.
Place tin foil over the top and roast until the cranberries have burst and the squash is tender, about 30-40 minutes. Remove the foil from the dish and broil the top if you’d like it a bit crunchy.
