1 large butternut squash, peeled and cubed
1-2 tbsp olive oil
pinch of sea salt 1-2 cups chopped kale
1 tbsp ghee or butter 2 tsp minced garlic
1/2 medium onion 1 tbsp dried herbs of choice
1 lb pork sausage 2 eggs whisked
1 apple, chopped 2 cup steamed chestnuts
Heat oven to 425 degrees. Line a baking sheet with parchment. Toss squash in olive oil and roast for 30-40 minutes, stirring halfway through.
Heat ghee/butter and saute onion to soften. Add sausage and brown. Add apple, chestnuts and kale. Cook a couple minutes to soften. Stir in seasoning and roasted squash. Mix well.
Transfer to a greased baking dish. Pour whisked eggs over the top and lightly mix.
Bake at 375 for 30 minutes until lightly browned and eggs are set.