Winter Squash and Sausage Casserole

1 pound bulk 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

 

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 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Yield: 20 servings (3/4 cup each).

recipe source Taste of Home