Added a sprinkle of herbs de Provence to butternut squash when cooked, and to the sausage when browning.
After sausage cooked - sautéed 1/3 cup small diced onion; then added in minced garlic and spinach. Once wilted, added herbs de Provence and then deglazed pan with 1/2 cup of white wine. After cooked down, added heavy cream and Parmesan cheese.
