We loved the savory of the sausage and the sweetness of the squash. It’s a great combination. We actually prepped the squash and sausage the night before, so it was easy to assemble and pop in the oven with the egg mixture for a relaxed Sunday morning.
- Sage pork sausage — We decided to add sausage to amp up the savory side of the equation. Browned it in advance and tossed it in with the sautéed squash once we were ready to assemble our dish
- Cheese – Gruyere, anyone? We went with shredded Gruyere as a substitute for the Parm. Just ‘cuz.
- Frying sage leaves – These go from fried to over-fried pretty fast. Just sayin’
- Here is the original recipe