Adapted from Chef Lidey Heuck

Ingredients

• 1 medium butternut squash, peeled, seeded and cut into 3/4 in cubes
• 3 tbsp extra virgin olive oil
• kosher salt and black pepper
• 1 lbs sweet or spicy sausage
• 1/4 cup half-and-half or whole milk
• 1 tsp maple syrup
• pinch of ground cayenne
• 4 tbsp unsalted butter
• 1/4 cup fresh sage leaves
• 1 large garlic clove, minced

Directions

• Heat oven to 450 degrees F
• Place squash on a sheet pan and drizzle olive oil. Season with 1/2 tsp of salt and 1/4 tsp of black pepper
• Add sausage to the pan, turning to coat in oil
• Roast for 30 min, mixing halfway through, until sausages are browned and cooked through
• Transfer squash to a separate bowl and mash
• Add half-and-half, maple syrup, cayenne, and 1/4 tsp salt. Mix until smooth. Add more salt or cayenne according to taste.
• In a small skillet, melt butter over medium heat. When it comes to a simmer, add sage and cook for 2 minutes
• Add garlic and cook until golden. Cook for 2 more minutes then immediately remove from the heat, and remove the sage with a fork.
• Add about half of browned butter mixture to the butternut squash and stir until combined
• Serve sausages with mash on top, garnish with sage leaves and drizzle with remaining butter.