In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the breakfast sausage, breaking it apart with a spoon. Cook for about 5 to 7 minutes until browned and cooked through. Remove sausage and set aside, leaving the drippings.

In the same skillet, add the remaining tablespoon of olive oil and heat slightly. Toss in the chopped onion and sauté for about 3 minutes, or until soft and translucent.

Stir in the diced butternut squash, mixing well with the onion. Cook for approximately 10 minutes, stirring occasionally, until the squash is tender yet holds its shape.

Add the diced apples to the skillet and continue cooking for another 5 minutes, stirring occasionally, until both the apples and squash are tender and caramelized.

Sprinkle the ground cinnamon, ground nutmeg, salt, and pepper over the mixture, stirring well. Cook for an additional minute to allow spices to meld.

Return cooked sausage to the skillet, combining it with the squash and apple mixture. Cook for another 2 to 3 minutes until everything is heated through.

Remove from heat and sprinkle with fresh parsley. Serve warm and enjoy.