Chicken, Turkey Sausage & Butternut Squash Casserole

2 chicken breasts (about 6 oz each)
6 oz turkey sausage
3 cups homemade chicken stock
1 1/2 cups frozen brussels spouts
1 fuji apple, peeled and diced
1 butternut squash & 1/4 medium red onion, diced
1 tablespoon of rosemary, thyme & oregano (fresh or dried)
1/4 cup chopped raw pecans & salt and pepper to taste
1 cup water & splash of extra virgin olive oil
1/2 cup cheddar cheese (optional)

http://fastpaleo.com/chicken-turkey-sausage-butternut-squash-casserole/

Preheat oven to 350*F. Place butternut squash on a baking sheet and bake whole for 30 minutes. Then peel, half and take out the seeds. Cut squash into about 1 inch cubes. Turn up the oven to 400*F. Place broth, water and spices in a saucepan over med-high heat. When the broth begins to boil, turn down the heat to low. In a large skillet, splash a little olive oil and brown the chicken and turkey sausage until cooked through. Remove from skillet and slice both into 1 inch cubes. Add a little more olive oil to the skillet and brown the brussels sprouts for about 5 minutes. Stirring occasionally. Add apple and garlic to the sprouts and cook for another 3-5 minutes. Add broth mixture, squash, chicken and turkey sausage to the skillet and cook for about 5 minutes on medium heat. Spray a 9X13 baking dish with olive oil cooking spray and pour in casserole mixture. Bake for 15 minutes at 400*F. Remove, stir in chopped pecans and bake an additional 15 minutes. Remove, add cheese on top and bake for another 5 minutes. Once done, let sit for 5 minutes before serving to thicken. Serves 4-6.

-6.