Ingredients
Roasted Butternut Squash 4 cups diced
Onions 1 medium diced
Apple 1 large diced
Spinach 3 large hand full
Turkey Sausage 1 pound browned
Dried Cranberries 0.5 cups
Panko Bread Crumbs 0.5 cups
Dried Sage 2 tbsp
Dried Oregano 2 tbsp
Dried Parsley 1 tbsp
Olive Oil 3 tbsp
Salt to taste
Pepper to taste
Shredded Parmesan Cheese 0.5 cups + 3 tbsp to top
4 large Eggs Scrambled
Preferred Microgreens
Preparation
Cut Butternut Squash in half and remove seeds
Line baking sheet with parchment paper. Place squash halves cut side up. Cover flesh with olive oil by your preferred method. Road in 400 degree oven for 30 to 45 minutes until tender. Remove from the oven and allow to cool for 5 to 10 minutes
Scoop out roasted flesh into a large mixing bowl
Brown Turkey Sausage. Sauté onion at the same time until done. Drain any excess fat. Season with salt pepper, sage, oregano, and parsley
Add meat mixture to squash. Roughly mix to combine
Add diced apple, dried cranberries, panko, and spinach. Roughly mix again to combine
Spoon mixture back into butternut squash shell. Cook for 30 minutes 380 degree oven. Removed and allow to cool while scrambling eggs
Plate casserole mix in some of the scrambled eggs, top with reserved parmesan and preferred microgreens
Pictured with Broccoli Microgreens