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Yield: 4 to 6 servings.

½ of a medium butternut squash, peeled sliced into ½-inch disks
½ of a medium acorn squash, peeled and sliced into ½-inch half-moon wedges
2 tablespoons clarified butter, divided
1 pound Neese’s Extra Sage Country Sausage
1 small shallot, minced
1 cup cooked white beans
2 cups kale, packed
½ cup Parmesan cheese
½ cup panko bread crumbs
½ cup toasted walnuts, finely chopped
Salt and black pepper to taste

In a 10-inch or 12-inch cast-iron skillet, melt 1 tablespoon of clarified butter over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until fully cooked. Spoon out from the skillet and into a bowl, leaving the grease in the pan. Set aside.

Place butternut squash into the skillet and allow it to sear until golden brown on both sides. As the pieces finish, remove them to make room to sear the acorn squash.

Once all of the squash is caramelized and the pan is empty, add the minced shallots and sweat them until the edges begin to brown. Next, add the white beans and the kale and cook, stirring with a wooden spoon, until the kale is wilted.

Place the caramelized squash back into the pan, spreading and stacking the pieces evenly and arranging decoratively over top of the white beans and kale. Add the sausage. Turn off the heat in the skillet and set your oven to broil.

In a small bowl, mix together the remaining clarified butter, Parmesan cheese, bread crumbs, and walnuts. Sprinkle the mix evenly over the skillet and place it under the broiler for 1 to 2 minutes, just until golden brown. Remove and serve.