Step 1

Preheat your oven to 375 degrees.

Step 2

Line a baking sheet with foil, mix the diced squash with olive oil, mix in kosher salt and pepper. Coat well and spread in a single layer on the baking sheet.

Step 3

Cook for 45 minutes to 1 hour depending on the size dice of the butternut squash. Should be tender and sweet. When cooked, place in a large bowl.

Step 4

Cook the shallots in a pan with a bit of olive oil and a pinch of salt. When browned, remove from heat and add to the large bowl.

Step 5

Add the roasted garlic and butter to the large bowl. Using a potato masher, mash everything together.

Step 6

Taste and adjust seasonings.

Step 7

Mix all the ingredients together well in a bowl.

Step 8

Form a mini patty and cook one off to taste. Adjust the seasoning in the mix. Cook off one more mini patty to taste. If you like it, form remaining mini patties.

Step 9

Heat a large cast iron or other heavy bottom pan over medium high heat. Add in some olive oil. When the oil shimmers, add in the mini sausage patties and cover.

Step 10

Cook, covered, for 2-3 minutes. Flip with tongs, recover and cook for 2-3 more minutes or until cooked through.

Step 11

Remove the cooked patties and set aside.

Step 12

Heat the olive oil over medium high heat in a small sautee pan.

Step 13

When shimmering but not smoking, add in 1 or 2 leaves. Fry for 4-5 seconds and remove with tongs to a paper towel lined plate.

Step 14

Place all the sausages on a plate.

Step 15

Spoon the roasted butternut squash puree onto each sausage.

Step 16

Top with a piece of fried sage and enjoy hot!