First, roast your butternut squash. Preheat the oven to 400 degrees, and, in a large bowl, toss the butternut squash cubes with 1 tbsp olive oil and 1/4 tsp fine grain sea salt.

On a large baking sheet - or 2 if needed - lined with parchment paper, spread out the butternut squash cubes in a single layer. Roast in the preheated oven for 30 minutes, stirring in the middle, until soft and toasty brown.

While the butternut squash roasts, heat a large cast iron skillet or other heavy skillet over medium heat and add 1 tsp olive oil.

Crumble the sausage into the pan, and sprinkle with the crushed red pepper. Cook, stirring and breaking up lumps, until 75 percent browned.

Once the sausage is nearly browned, add the chopped onion and continue to cook until the onion is soft and the sausage is fully browned.

Next, add the marinara sauce and coconut milk and stir. Bring to a boil, then lower the heat to simmer. Add the kale to the skillet and stir into the mixture to soften. Once the kale is soft, remove skillet from heat.

Once the butternut squash is roasted, remove from oven and toss in with the sausage mixture. If using an oven proof skillet, you will bake everything in it. If not, transfer the mixture to a well greased baking dish before proceeding.

Add the whisked egg to the mixture and gently toss to combine. Bake in the preheated oven for 20-30 minutes, until toasty browned and set.

Let sit for 10 minutes before serving. Store leftovers covered in the refrigerator up to 3 days. Enjoy!