In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the breakfast sausage, breaking it into smaller pieces. Cook for about 5–7 minutes until browned. Transfer to a plate and set aside, leaving drippings in the skillet.

In the same skillet, add another tablespoon of olive oil. Add the finely chopped onion and sauté for about 3 minutes until translucent and soft.

Stir in the diced butternut squash, spreading it evenly. Cook undisturbed for 5 minutes, then stir and continue cooking for another 5 minutes until tender and golden.

Fold in the diced apples, cooking for an additional 5 minutes until they are slightly soft but still retain their shape.

Sprinkle with ground cinnamon, ground nutmeg, salt, and pepper. Stir well to distribute the spices.

Return the sausage to the skillet, stirring to incorporate. Cook for another 2–3 minutes until everything is heated through.

Remove from heat and sprinkle with chopped fresh parsley before serving.