Preheat oven to 425 F.

Wash and peel your butternut squash or sweet potato.

Use a mandolin (or a very sharp knife) to cut the sweet potato into ¼” slices.

Toss sweet potato slices in 1 tablespoon coconut oil, salt and pepper.

Arrange in an even layer in a 9” pie pan. Overlap the slices slightly as they’ll shrink when they bake. Use small slices around the edges of the pan.

Toss in preheated oven for 30 minutes, or until the slices are tender to the touch with a fork.

Meanwhile, remove casing from Italian sausage and brown in a large pan, breaking it into small pieces as it cooks.

Remove from pan to a paper towel lined plate.

Add remaining coconut oil (if needed) to the pan along with sliced onions, and cook until translucent.

In a large bowl, combine the eggs, coconut milk, salt and pepper until fully combined.

Once cooled slightly, add the cooked sausage and onions to the bowl and stir to combine.

Pour contents of bowl over butternut squash/potato lined pie pan.

Lower oven temp to 400 F, and bake for 30 minutes, or until the center is set and the edges begin to brown.

Top the quiche fresh sage leaves.

Allow the quiche to cool before slicing and enjoy!