Winter Squash, Sausage & Feta Bake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 20 |
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This time of year, I can't resist butternut squash, with its bright color and fall flavor. It helps make this casserole a guaranteed hit at potlucks. Ingredients:
1 pound johnsonville® mild ground italian sausage |
2 large onions, chopped |
1/2 teaspoon crushed red pepper flakes, divided |
1/4 cup olive oil |
2 teaspoons minced fresh rosemary |
1-1/2 teaspoons salt |
1 teaspoon worcestershire sauce |
1 teaspoon pepper |
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch cubes |
1 medium acorn squash, peeled and cut into 1-inch cubes |
2 cups (8 ounces) crumbled feta cheese |
2 small sweet red peppers, chopped |
Directions:
1. 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.
2. 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.
3. 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).
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