Peel, gut & chop squash into ½ inch cubes. Heat the skillet on medium heat. When hot, add butter & squash. The sizzle should be light, if at all. If sizzle is rapid, reduce heat so butter doesn’t burn. Cook 4-5 mins, stirring once.
Meanwhile, rinse and chop the cauliflower into ½ inch pieces and finely chop the green onion stalk, keeping whites separate from greens.
Add cauliflower, green onion whites & rosemary to the skillet. Cook 3 mins.
Meanwhile, chop peppers into ½ inch pieces. Add peppers & cook 3 mins.
Add sausage & break apart with spoon. Cook 3-4 mins. Remove from heat and plate to serve.
Cook egg to your preference. Garnish w/green onions.
Use pre-chopped or frozen vegetables to save on time. If using frozen vegetables, cook them on high heat without any butter or oil. The water will evaporate. You will know all the water has evaporated when you stir the veggies and the pan immediately dries. At that point, add the butter or oil and immediately reduce the heat to medium and continue as instructed.