In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the breakfast sausage and cook for 5 to 7 minutes until browned. Remove and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion for about 3 minutes until soft and translucent.

Add the diced butternut squash, stirring well. Cook for about 10 minutes until softened and golden.

Stir in the diced apples and continue cooking for another 5 minutes until softened.

Sprinkle ground cinnamon, nutmeg, salt, and pepper over the mixture, stirring everything together.

Return the cooked sausage to the skillet and mix well. Cook together for another 2 to 3 minutes until heated through.

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