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Winter Squash, Sausage & Feta Bake

 Winter Squash, Sausage & Feta Bake
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. — Craig Simpson, Savannah, Georgia
20 ServingsPrep: 30 min. Bake: 45 min.

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

  • Preheat oven to 375°. In a large skillet, cook the sausage,
  • onions and 1/4 teaspoon pepper flakes over medium heat 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 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 35

2 of 2

Winter Squash, Sausage & Feta Bake (continued)

Directions (continued)

  • minutes. Uncover; bake 10-15 minutes longer or until squash is
  • tender. Yield: 20 servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 160 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 481 mg sodium, 10 g carbohydrate, 3 g fiber, 7 g protein.