Ingredients
1 lb Italian seasoned turkey sausage
2 tablespoons extra-olive oil, plus more for the baking dish
1 large yellow onion, thinly sliced
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 (15-ounce) can coconut milk
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon finely chopped fresh sage
1/2 cup chopped toasted walnuts
1/2 cup whole wheat bread crumbs
Instructions
Preheat the oven to 350°F. Lightly oil a 9×13-inch baking dish; set aside.
Crumble and brown the sausage in a skillet set on medium heat. Set aside when cooked through.
Meanwhile, heat oil in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Add squash, coconut milk, salt and pepper and bring to a boil. Cover, reduce heat to medium low and simmer until squash is tender, about 20 minutes. Stir in sage and simmer 1 minute more. (This part can be made ahead, up to 1 day in advance.)
Remove from the heat. Add in the sausage, and toss in the walnuts. Bake until just golden brown and hot throughout, about 30 minutes.
