1. Preheat oven to 375�F and line a large baking sheet with parchment paper.
2. Combine 3 tbsp olive oil, paprika, nutmeg in a small ramekin.
3. Arrange squash slices on the baking sheet with some space between each and brush with the oil/spice mixture, turning them over to apply to each side. Roast for 15 minutes total, or until just fork tender, rotating once.
4. Remove the squash from the oven and set aside to cool slightly.
5. Heat a large pan over medium high heat and add remaining 2 tbsp olive oil. When oil thins out, tilt pan to coat and add diced onion and sausage and cook until sausage begins to brown and onions are slightly translucent.
6. Add minced garlic and toss to combine.
7. Add chopped greens and 1/2 cranberries. Stir to mix and cook just until greens begin to wilt and cranberries begin to soften in spots. While sausage mixture cooks, roughly chop roasted squash into large pieces, approximately 2-3" each, or into quarters. Scoop the sausage mixture onto the baking sheet used for squash, add the squash pieces and combine. Add the remaining 1/2 cup cranberries and a few grinds of pepper. Cook in the oven for 10 minutes, until cranberries have softened. Remove from oven, add grated orange zest and serve.
8. Excellent as a breakfast hash - just add 4-6 cracked eggs on top prior to baking and adjust cooking time to get desired doneness.