Wash, peel and cut the butternut squash into cubes.
Add the cubed squash to a large pot of boiling water. Lower heat to medium and cook for 20 minutes.
While the squash is cooking, peel and chop the shallots. Set aside.
Chop the parsley and set aside.
Remove the sausage from its casings and add to a large bowl. Add the chopped shallots and parsley, an egg and 1/2 tablespoon of flour per person. Season with salt & pepper and mix well with your hands.
Form the sausage into balls and coat in the remaining flour. Set aside.
Drain the squash and add it back to the pot. Add a dab of butter, salt & pepper. Mix well until smooth using an immersion blender. Leave on low heat while the sausage is cooking. Note: If you don't have an immersion blender, add to a food processor.
Heat a couple tablespoons of olive oil in a pan on medium-high heat. Add the meatballs and brown on all sides for about 10 minutes or until cooked throughout.
Serve the meatballs with the mashed squash. Add some chopped parsley and enjoy!
Average estimated amount for one serving