1 lb of your favorite KOL Foods Sausage
1/4 cup pecans, chopped
1 pear, diced small
1 Kabocha squash
1/2 cup brown sugar or dried figs (soaked and finely chopped)
1/2 cup coconut oil or schmaltz
1/2 teaspoon cinnamon
1 lb brussels sprouts, cleaned, blanched, and shocked in ice water
1/2 teaspoon liquid smoke
Cut the Kabocha squash in half and de-seed. Arrange on a cookie sheet, cut-side up. Spread coconut oil and brown sugar on cut side.
Roast 45-60 minutes at 350 F. Cool slightly, and remove flesh out of the squash's skin.
Puree squash and cinnamon in a high speed blender or food processor until smooth. set aside and keep warm.
Saute the brussels sprouts in pan with more coconut oil until golden brown. Add in pears and continue cooking 2-3 minutes until pears are just soft. Season with salt and pepper to taste. Remove from pans and set aside.
Heat up sausage in same pan used for the brussels sprouts. Remove from pans and set aside.
Toast pecans on a cookie sheet for 10-12 minutes ate 350 F until deep golden brown.