This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor!

• 1 large butternut squash cooked (see notes on how to make)
• 4 chicken sausage I used Aidells chicken sausage

• 1/2 yellow onion minced
• 1 tablespoon olive oil for sautéing
• 1 can full fat canned coconut milk chokah brand
• 1 tablespoon sage fresh, minced
• 1 tablespoon rosemary fresh, minced
• salt and pepper to taste
• red pepper flakes to taste

How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).

How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).

• 1 large butternut squash cooked (see notes on how to make)
• 4 chicken sausage I used Aidells chicken sausage

• 1/2 yellow onion minced
• 1 tablespoon olive oil for sautéing
• 1 can full fat canned coconut milk chokah brand
• 1 tablespoon sage fresh, minced
• 1 tablespoon rosemary fresh, minced
• salt and pepper to taste
• red pepper flakes to taste

1. Prepare squash (see notes on how to make). Scrape the meat from the skin of the squash and set in a bowl.
2. Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges.
3. In a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and soft. Add rest of ingredients for sauce and heat until hot enough to serve.
4. Add cooked sausages to squash and mix, then pour cream sauce over and serve.