Butter a 9 by 13-inch pan. If preparing a pie crust, prebake the crust for 5-7 minutes at 400°F until set but not brown (this will prevent the crust from being mushy).
Heat the oven to 375°F. In a large bowl, combine the butternut squash with cinnamon, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add 1 tablespoon extra-virgin olive oil, and toss to coat the squash. Transfer the squash to a large baking sheet lined with parchment paper (optional). Bake until the squash is tender, about 25 minutes. Transfer the squash back to the large bowl.
While the squash is roasting, heat a large skillet over medium heat. When hot, add 1 tablespoon of the olive oil with the sausage and cook until browned. Transfer to the large bowl with the squash when done. Add an additional tablespoon of the olive oil to the skillet along with the onion, fennel, apple, and marjoram, and cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften. Remove from the heat, transfer to the mixing bowl with the squash and gently fold the vegetable-sausage mixture to combine.
Heat the butter in a small sauté pan over medium heat. When the butter begins to bubble and brown, add the sage leaves and cook until they are brown and crisp, 1 to 2 minutes. Fold into the vegetable-sausage mixture and spread out in a layer in the prepared baking pan.
Mix the egg, cream, salt & pepper in a blender for about 30 seconds until well mixed. Pour over the vegetables and sausage and dot with goat cheese. Bake at 375°F for 20 minutes uncovered, then cover loosely with foil and continue baking for another 20 minutes (a total of 40-45 minutes) or until the middle no longer jiggles when moving the pan (or 160°F). Remove from oven and let stand for 5 minutes before serving.
Notes
TIP: To make ahead, cool and refrigerate the sausage-vegetable mixture until ready to mix the eggs with cream and bake. Alternatively, cool and refrigerate the finished quiche for up to three days until ready to reheat and serve.