In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the breakfast sausage, breaking it up with a spoon. Cook for about 5 to 7 minutes until the sausage is browned and cooked through. Transfer the sausage to a plate and set aside.

In the same skillet, pour in the remaining tablespoon of olive oil. Add the finely chopped onion, sautéing for 3 minutes until softened and translucent.

Stir in the diced butternut squash, ensuring it’s well mixed with the onion. Cook for about 10 minutes, stirring occasionally until the squash starts to soften.

Next, add the diced apples into the skillet, mixing them thoroughly with the butternut squash. Cook for an additional 5 minutes until both the squash and apples are tender.

Sprinkle the ground cinnamon, nutmeg, salt, and pepper over the mixture in the skillet. Stir well to combine all the spices.

Return the cooked sausage to the skillet, stirring everything together for a cohesive mix. Allow it to cook for another 2 to 3 minutes.

Remove from heat and sprinkle with freshly chopped parsley. Serve warm.