Butternut Squash Goat Cheese Breakfast Casserole

1 Preheat oven to 350° and line a sheet tray with parchment paper. Drizzle the squash with oil and sprinkle a little salt on it and bake it for 20-30 minutes, until tender. While that bakes, line a 13x9 pan with parchment paper, using clips on the side to hold in place if needed. 
2 Cut the sausage into 1/2 inch pieces and place in the 13x9 pan. Top with squash once it's baked. In a large bowl, crack alll the eggs and mix with the salt. Whisk and pour over the sausage and squash. Dollop the goat cheese on top, evenly distributing it. Bake 45-50 minutes, until the middle is set. Top with chives and serve. 
3 Store leftovers covered in the fridge for up to 10 days.