Maple Venison Sausage Flatbread

Ingredients 1/2 lb of WildCheff Maple Sausage (made by combining ½ lb of any organic meat with 1 heaping tablespoon of WildCheff Maple Sausage Blend and 2 tablespoons of olive oil)3/4 C of butternut squash diced (sweet potato could be substituted)3-4 shallots sliced1/4 C of dried cranberries2 T pine nuts2-3 oz Chevre (goat cheese) crumbled into small 1/2" chunks4 oz Fontina cheese shredded or cut into small 3/4 - 1 inch pieces2 Naan bread or other flatbread (whatever is available)1 tsp WildCheff Sagebrush Outdoorsmen's BlendSalt and pepper to tasteolive oil Directions Preheat out door grill to 350 degrees. Regular indoor oven can be substituted - you would need it heated to 375 degrees. Put a saute pan over medium heat and add olive oil to coat pan. Place small 1/2 - 3/4" chunks of maple sausage into pan and cook until 1/2 done. (should have some pink color internally). Remove from heat and place on a dish. Recoat saute pan with olive oil and return to stovetop over medium heat. Add sliced shallots, butternut squash, pine nuts and cranberries. Season veggie and fruit mixture with Sagebrush Blend, salt and pepper. Saute until squash is cooked, stirring occasionally. Remove from stove and let cool. Take flatbread and brush with olive oil. Add sauteed ingredients evenly over top of both breads. Stud breads with chunks of goat cheese and Fontina cheese. (other good melting cheese can be substituted if Fointina is hard to find in your area). Place breads onto oiled and heated grill or on rack in oven. Close lid and monitor them every couple of minutes. When bottom of bread gets slightly crisp and cheese melts atop the bread, remove and place on cutting board or pizza pan. Cut into wedges and serve. This is a great appetizer that will have your guests running back for more.