Add another 1-2 Tbsp Sage, Mushroom, & Garlic Olive Oil to the skillet. Add the onion and cook until translucent, stirring occasionally, about 10 minutes. Add the mushrooms and cook 5 minutes or so, until browned. Add a little more olive oil if the skillet is dry after the mushrooms begin to cook. Stir in the minced garlic and cook until fragrant, about 2 minutes. Return the sausage to the skillet and stir in the butternut squash and 1 ½ cups heavy whipping cream. Add a pinch of nutmeg and season to taste with salt and black pepper. Set sauce aside.