I made this dish mild since I was feeding it to my kids , but you could definitely use spicy sausage to kick the heat up a bit. The butternut squash was so sweet and delicious, my son thought it was carrots... since he loves cooked carrots I wasn't going to argue with him.
1 pound turkey sausage
1 medium butternut squash, peeled and cut into small cubes
sprinkle of kosher salt and fresh ground pepper
1 tbsp safflower oil
1 handful fresh sage, chopped
1 cup corn grits/polenta
2 tbsp butter
1/2 cup freshly grated parmesan cheese
1 tsp salt
Preheat oven to 350. In a large jellyroll pan, place butternut squash, salt, pepper, oil and sage. Toss together and put in oven for about 35 minutes or until tender. In another baking dish, place turkey sausage and a little bit of water in the bottom of the dish. Also place in oven and cook for 30 minutes (you can bake these two at the same time).
Meanwhile, on stove top, place 3 cups of water and 1 tsp salt in a saucepan and bring to a boil. Lower heat to a simmer and slowly add corn grits. Stir with a wooden spoon and be careful because it will bubble and may pop out of pan. Should be done in 15-20 minutes. Add butter and cheese.
Take turkey sausage out of oven after about 30 minutes and cut into small pieces. Put 2 tbsp oil in large saute pan to finish cooking sausage and brown it.
To plate, put polenta in dish, top with sausage and sprinkle butternut squash around on top.