Directions:
- In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat for 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain.
- In a large bowl, combine the oil, rosemary, salt, Worcestershire sauce, pepper and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture; toss to coat.
- Transfer to an ungreased shallow roasting pan. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Yield: 20 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.35 Kcal (684 kJ) | ||
| Calories from fat | 88.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 15% | |
|---|---|---|---|
| Cholesterol | 15.12mg | 5% | |
| Sodium | 423.99mg | 18% | |
| Potassium | 437.77mg | 9% | |
| Total Carbs | 15.93g | 5% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 4.84g | 10% | |
| Vitamin C | 32.1mg | 53% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 1.5mg | 8% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 99.63 Kcal (417 kJ) | ||
| Calories from fat | 54.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 15% | |
|---|---|---|---|
| Cholesterol | 9.22mg | 5% | |
| Sodium | 258.61mg | 18% | |
| Potassium | 267.01mg | 9% | |
| Total Carbs | 9.72g | 5% | |
| Sugars | 1.74g | 11% | |
| Dietary Fiber | 1.67g | 11% | |
| Protein | 2.95g | 10% | |
| Vitamin C | 19.6mg | 53% | |
| Vitamin A | 0.6mg | 30% | |
| Iron | 0.9mg | 8% | |
| Calcium | 42.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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