Preheat your oven to 375°F (190°C).

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled turkey sausage and cook until browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic, and cook for an additional 1 minute until fragrant. Stir in the sage and Herbes de Provence.

In a large mixing bowl, combine the cooked turkey sausage, sautéed onions, garlic, cubed butternut squash, diced apple, sage, Herbes de Provence, and maple syrup. Toss everything together until evenly mixed.

Transfer the mixture into a large 13x9-inch casserole dish, spreading it out evenly.

Cover the casserole with parchment paper, then cover with aluminum foil. Bake in the preheated oven for 30 minutes.

After 30 minutes, remove the foil and parchment paper, and bake for an additional 20-25 minutes, or until the butternut squash is tender.

Allow the casserole to cool for a few minutes before serving.

Optional: Drizzle cashew cream over the casserole before serving for added creaminess.