Butternut Squash Sausage Casserole with Brown Sugar Bacon

Remove the casings from 4 links of mild Italian Sausages, brown in a skillet. Drain well.
On a large cookie sheet lined with parchment or aluminum foil place two baking racks.
Remove the bacon from the package and lay out flat in a single layer on a plate or another cookie sheet. Sprinkle the bacon with the brown sugar to coat. Flipping the bacon over to coat the opposite side.
Drape the brown sugar coated bacon pieces over the baking racks in a single layer, not touching.
Bake in a preheated 400 degrees oven for 20 to 22 minutes. Remove the pan from the oven and allow the bacon to cool completely. Once cool dice 6 slices of the bacon. Set remaining bacon aside.
Heat butternut Squash in the microwave if it is cold or frozen to warm it up. Pour it into the casserole dish.
Add the diced brown sugar bacon, the dried cranberries, 2 cups of the shredded Parmesan cheese, the minced sage and the cinnamon to the casserole dish. Using a large spoon toss the ingredients to combine well.
Lastly, add the whipping cream and mix well to combine.
Bake in a preheated 375 F.-degree oven for 20 minutes. While baking dice the remaining 3 pieces of brown sugared bacon. Carefully remove the hot baking dish from the oven and sprinkle the remaining 1 cup of Parmesan cheese over the top. Then sprinkle the remaining diced bacon over the cheese. Return pan to the oven and bake for another 8 to 10 minutes to melt the cheese.
Remove from oven and serve immediately.