The inspiration for this dish came from dinner put on by my gross anatomy professor at UC. He is famous at the medical school for his amazing dinners that he puts on, and an invitation to his house is like winning the lottery. The main course at one of the dinners was a farfalle pasta dish with roasted butternut squash, turkey sausage, and a sage-butter sauce. At the time I was vegetarian, so I avoided the sausage. Now as a Paleo, I have adjusted the dish to fit my current needs.
1 large butternut squash (peeled, and cubed- smaller cubes= shorter cook time)
1 large sweet potato (for a sister who doesn't like butternut squash...EWeage...)
3 small onions (sliced like for a stir-fry)
5 large cloves of garlic (sliced up)
salt and pepper
1 tube of breakfast sausage (or whatever kind you like)
4 Tbs butter
2 tsp minced fresh sage (you can use dried instead)
Put the squash, sweet potato, onion, and garlic on a baking sheet (use two if you need, you don't want the squash piled up or it won't cook properly). Pour some olive oil over them, mix with your hands, and season with salt and pepper. Throw in an oven preheated to 400 degrees for about 30 minutes. Be sure to flip the squash after about 15 minutes so it doesn't burn.
While that is going on, cook up the sausage. You can roll it into little meatball shapes, or patties, or whatever your little heart desires. Cook them up in a skillet and set aside.
Finally, brown the butter in that skillet you just cooked the sausage in (yeah, get all that flavor, yum). Add the sage just before the butter is browned so the flavor can infuse with the butter.
Once the squash is done, mix the squash and the sausage together in a serving dish, and drizzle the sage-butter.