• Preheat the oven to 375 F. Add the butter to a large frying pan over high heat. Once melted, add the sausage. Using a spoon to break it up as it cooks, cook the sausage until it's brown and slightly crispy, about 10 minutes.
• Place the cut butternut squash cut-side up in a large casserole dish or one a large rimmed baking sheet. Sprinkle the tops with the sea salt. Once browned, spoon the sausage over the squash, tint the top with a sheet of aluminum foil (lightly it place it on top), and bake at 375 F for 1 hour. Remove the foil and bake for an additional 15 minutes, or until a fork slides easily into the thickest part of the squash.
• While the squash is in the oven, I suggest deseeding the pomegranate and make the sauce! To make the sauce, whisk all the ingredients together until smooth.
• Once cooked, sprinkle the top of the squash with the pomegranate seeds, pour the sauce over top, finish with the fresh parsley, and serve.

Freezing leftovers:

• For an entire batch: wrap tightly with plastic and then with aluminum foil.
• For individual servings: cut each squash piece in half and spoon a full serving into either a glass container (if you prefer), a plastic bag, or plastic wrap. If wrapped in plastic, place those pieces into a large plastic bag labeled with the name and date of the dish.
• Freeze solid and enjoy within 5 months of date.
• To reheat in the oven: place a squash piece, several pieces, or the entire pan in the oven while it's cool. Turn the oven up to 375 F and set a timer for 30 minutes to 1 hour 30 minutes (depending on the number of pieces). Remove when bubbly, but not burnt.
• To reheat in the microwave: place a single serving on a plate, cover, and cook for 4-5 minutes, or until cooked through.