Paleo Butternut Stuffing with Apples and Cranberries

Ingredients:

• 1 large butternut squash, peeled and cut into 1/2 inch cubes
• 1 1/2 tbsp cooking fat, for roasting
• 1/4 tsp sea salt
• 2 tbsp cooking fat (ghee, coconut oil)
• 1 small onion
• 3 celery stalks
• 1 lb pork sausage
• 1 large apple
• 1/4-1/2 tsp salt
• 1 tbsp + 1 tsp dried poultry seasoning
• 3/4 cup cranberries
• 1 egg, whisked (optional)
• fresh parsley, garnish

Directions:

1. Preheat oven to 425 degrees. Toss the butternut squash cubes with the 1 1/2 tbsp preferred cooking fat and 1/4 tsp salt.  Spread out in a single layer on a large baking sheet lined with parchment paper.
2. Roast in the preheated oven for 30-40 minutes, stirring or turning once for even browning.  Squash should be soft and toasty brown before removing.
3. While the squash is roasting, get other ingredients chopped and ready.
4. Heat a large skillet over medium to medium-high heat and add the 2 tbsp cooking fat.  Once heated, add chopped onion and celery and cook for about 3-5 minutes until softened.
5. Add the ground sausage to the skillet and use a wooden spoon to break up lumps and stir it as it cooks.  Cook the sausage with the onions and celery until browned, lower heat to medium.
6. Add the chopped apples and cook for a couple of minutes until just softened.  Then, add the salt and poultry seasoning. Lower the heat and stir to combine all flavors. Simmer for 2 more minutes, remove from heat and set aside.
7. Once the butternut squash is roasted, add it to the sausage mixture along with the cranberries and toss to combine.  Add the whisked egg, if you choose, to the mixture and toss/mix to incorporate.
8. Lower the oven heat to 375 degrees. Transfer the entire mixture to a 2-3 qt baking dish.
9. Bake in the preheated oven for 30 minutes.