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Winter Squash, Sausage & Feta Bake

4.7 | 7 Reviews
Total Time:Prep: 30 min. Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Craig Simpson, Savannah, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 20, 2022

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

TEST KITCHEN APPROVED

Winter Squash, Sausage & Feta Bake

Contest Winner
4.7 | 7 Reviews Add your review
Yield:20 servings
Prep:30 min
Cook:45 min
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Ingredients

  • 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, seeded and cut into 1-inch cubes
  • 1 medium acorn squash, peeled, seeded and cut into 1-inch cubes
  • 2 cups crumbled feta cheese
  • 2 small sweet red peppers, chopped
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Directions

  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.
  2. In a large bowl, combine oil, rosemary, salt, Worcestershire sauce, pepper and remaining 1/4 teaspoon 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 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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