Winter Squash, Sausage & Feta Bake
TOTAL TIME: Prep: 30 min. Bake: 45 min.
YIELD: 20 servings.
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
Ingredients
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1 pound bulk Italian sausage
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2 large onions, chopped
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1/2 teaspoon crushed red pepper flakes, divided
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1/4 cup olive oil
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2 teaspoons minced fresh rosemary
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1-1/2 teaspoons salt
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1 teaspoon Worcestershire sauce
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1 teaspoon pepper
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1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch cubes
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1 medium acorn squash, peeled and cut into 1-inch cubes
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2 cups crumbled feta cheese
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2 small sweet red peppers, chopped
Directions
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1.
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.
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2.
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.
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3.
Transfer to an ungreased shallow roasting pan. Cover and bake 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender.
Nutrition Facts
3/4 cup: 160 calories, 10g fat (4g saturated fat), 22mg cholesterol, 481mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 7g protein.
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